From the Gumbo Pot of Chef Dave Prows, C.E.C.

1 tsp. Chopped Garlic
1/2 cup Chopped Green Onions
2 cups Softened Cream Cheese
1/2 cup Diced Tomatoes
1 Tbsp. Sour Cream
1 each Grilled Chicken Breast (Diced)
1 cup Cooked Black Beans
1 Tbsp. Fresh Chopped Basil
1 cup Mixed Grated Cheese
To taste Tabasco
To taste Seasoned Salt
1 bag Chips (Blue Corn and Flour Tortillas)

Soften the cram cheese by beating until smooth in a mixer. Add all the other ingredients except the cheese and mix by hand until combined, add the seasonings as needed or desired. Top with the grated cheese. This dip may be served hot or cold.

For the hot dip, pour the mix into an oven safe bowl and bake at 350 degrees until the cheese is brown and bubbly. Approximately 13 minutes. Serve with chips.