• 2 10oz cans chunk white chicken
• 1 8oz pkg cream cheese
• 3/4 c Velveeta
• 4oz pepperjack cheese
• 1 can cream of chicken soup
• 1-2 chopped green onions
• 1/2 of a green pepper-chopped finely

1. Throw all ingredients together in a crockpot. Heat on low, stirring occasionally until melted and combined.
2. Serve with tortilla chips.

I love this dip!! It's got a nice kick with out being too spicy and is a great way to use up left over chicken.