Green chile chicken dip

Did you ever unintentionally complicate a recipe in advance, but when it came time to make it you just said fuck it and ended up throwing a bunch of crap together? That's what happened here.

It's been a while since I've tried a new recipe. I slack off in that department over the summer, but I feel like it's been a little longer than that, across the board.

When I needed an appetizer for Lola Jean's first birthday party, none of the solid favorites were ringing a bell for me. Neither was any recipe I was perusing. So I took a few recipes and mixed them up and came out with this dip.

Ingredients
2 lb boneless, skinless chicken breasts
2 cups lime juice
2 packets fajita seasoning
2 8 oz packages of cream cheese, softened
1 cup sour cream
1/2 cup mayonaise
8 oz shredded sharp cheddar, divided into two equal parts
2 4 oz cans diced green chile peppers
2 4 oz jars diced pimentos
3 green onions, sliced thin
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cumin
paprika for flash

Directions
Whisk fajita seasoning and lime juice and place chicken in it. Marinate chicken for at least four hours. I like to leave it overnight.

Bake at 375 for 25 minutes and let sit for 15. When cooled, shred chicken - I always do this in a food processor but you can do by hand or with a hand mixer.

While chicken is in the oven, unwrap cream cheese and place it in a large bowl to soften. Add mayo, sour cream, chicken, garlic powder, onion powder, and cumin. Mix well with hand mixer. Add green chiles, pimentos, green onions, and half of the cheese and stir to incorporate

Transfer to a greased 7x9 baking dish. Top with paprika and the other half of the cheese.

Cover with foil and bake for 30 minutes at 350, then hit it with the broiler for 8 minutes.

Serve with Fritos scoops, tortilla chips, crackers, or celery.

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Haikuesday

First sentence fuck it

That must be a new record... 

or just daily life.

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And today is Mae Doll's birthday. Happy happy Mae.