Creamy Chicken Nacho Dip

1.In a medium bowl, combine the softened cream cheese (8 ounces), nacho cheese dip, and salsa. Mix well until smooth and creamy.

2.Add the shredded chicken, shredded cheddar cheese, ground cumin (½ teaspoon), chili powder (½ teaspoon), garlic powder (¼ teaspoon), salt, and pepper to the cheese mixture. Stir until all ingredients are evenly incorporated.

3.Transfer the mixture to a 3-4 quart crockpot and spread it evenly.

4.Cover and cook on low heat for 2 to 3 hours, stirring once halfway through to ensure even heating and melting.

5.About 15 minutes before serving, check the dip’s consistency and adjust seasoning if needed. If the dip is too thick, stir in a tablespoon of water or salsa to loosen it slightly.

6.Once heated through and bubbly, turn off the crockpot and gently fold in the diced avocado if using, reserving some for garnish if desired.

7.Spoon the dip into a serving bowl or serve directly from the crockpot. Garnish with chopped fresh cilantro and sliced jalapeños for extra flavor and color.

8.Serve warm with tortilla chips, sliced bell peppers, or your favorite dipping snacks.