This dip screams “Make me for the Super Bowl.”

Super Bowl Sunday is America’s second largest food consumption day, after Thanksgiving. So there’s a lot of competition for good food, but this dip will get attention.

If you’re not a good cook, this is the dip for you because it’s so easy!

You can use red or green enchilada sauce, whatever you prefer. Just be sure you use a sauce you like because it will heavily flavor the dip.

I love cumin, so I personally would use cumin seed because when you bite into it, it explodes with flavor, but the ground cumin is probably better for a crowd.

If you don’t like cilantro, you can garnish this with chopped avocado, or buy premade guacamole and drop a pile of that in the center.  You can also add shredded iceberg lettuce in the middle.  Serve with tortilla chips for dipping.

Leftovers are good warmed in the microwave (but don’t reheat the entire dip, just scoop out what you need).

I love this dip and I hope you will, too.

Enchilada Dip

8 ounces cream cheese, softened

¾ teaspoon ground cumin (substitute cumin seed if you love cumin)

1 ½ cups refried beans

2 1/3 cups rotisserie chicken

10 ounces red or green enchilada sauce (this recipe works with either; just be sure you like the sauce)

½ cup drained corn

2 cups Mexican shredded cheese (or Taco style cheese)

Cilantro to garnish (optional)

Tortilla chips for serving

Directions:

Set cream cheese on the counter for 30 minutes to soften it and make it easier to spread. If you forget that step, it will still spread, but it’s a little harder.

While cream cheese softens, pull both breasts off the chicken and shred breast and thigh meat. Do not use any skin. Chop chicken, place in a bowl and cover with enchilada sauce and set aside.

Drain corn and set aside.

If you plan to garnish with cilantro, cut off the stems and chop cilantro. I like to use about half a cup and pile it in the center, that way anyone who doesn’t like it can avoid it. If you know everyone likes it, or don’t care, then chop as much as you want.

Preheat oven to 400.

Spread cream cheese into the bottom of a deep dish pie pan. Sprinkle with cumin.

Spread refried beans over that layer. Spread corn over beans. Then spread chicken over that. Top with shredded cheese and bake for 22-25 minutes.

When done, garnish with cilantro and serve with tortilla chips.