This delicious Mexican dip is flavorful, spicy and cheesy, my three favorite ways to describe food. I love that it is unique and familiar all at once. I am marking this as a new favorite for parties. Or, just for those indulgent days when my husband and I decide to enjoy a margarita and a spicy, gooey treat. We are due for one of those soon.
Preheat your oven to 350 degrees F.
In a medium bowl, combine:
2 8-oz. packages cream cheese
1/3 cup skim milk
1/2 cup mayonnaise
1 red bell pepper, chopped
3 jalapeno peppers, chopped (give or take, depending how much you like for your mouth to burn)
1/2 teaspoon red pepper flakes
Pull and coarsely shred the meat from 1 Rotisserie chicken, discarding the skin and bones. Add the chicken meat to the mixture and stir until combined. Transfer the mixture to a medium-sized, greased baking dish.
Top with 1/4 cup Parmesan cheese.
Bake in the preheated oven for 20 minutes.
Serve with chips and pita bread. Have a cold margarita handy!