Chicken Dip

Submitted by: Lisa Street, in Memory of Marl Foreman

Ingredients:

2- 12 ounce cans of cooked chicken breast—drained and shredded
2-6 ounce plain yogurt
2-15 ounce cans of red beans
2 cups of Mexican (White) Cheese
1-4 ounce can of chopped Chile peppers
1-4 ounce fine minced black olives
1 packet of taco seasoning

Directions:

Drain and shred both cans of chicken breast. Place in large bowl.
Add in all of the other ingredients (drain the red beans) and mix away!!

Want to make it spicier? Add in a 4 ounce can of chopped jalapenos