8 ounces of cream cheese 2 cups blended Mexican 14 ounces of whipped maize Diced 8 ounces of tomato One-half cup sour yogurt 2 minced garlic cloves 1 teaspoon of chili spice 1 1/2 cups shredded poultry salt One teaspoon of olive oil Sour cream, olives, cilantro, and other toppings.
Prepare and set aside a 9-inch quiche dish or deep dish pie plate coated with cooking spray.
Combine cream cheese, 1 cup cheese, corn, tomatoes, sour cream, garlic, and chile powder in a blender or processor until nearly smooth. Chicken is stirred in by hand.
Transfer the mixture to a greased dish. Apply the remaining 1 cup of cheese on top. Apply a light drizzle of oil. Bake for 45 minutes at 325 degrees.
Serve while garnished with desired garnishes.
This cheesy dip, Tamale Pie Dip, will become an instant staple at any gathering. Consisting of sour cream, cream cheese, Mexican cheese, and minced chicken.