Description
This Chicken Taco Dip is a creamy, cheesy, and flavorful appetizer that’s perfect for parties, game days, or gatherings. Packed with shredded chicken, taco spices, and plenty of gooey cheese, it’s easy to make and always a crowd-pleaser. Serve it with tortilla chips or fresh veggies for dipping!
Ingredients
Units
Scale
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 1 packet taco seasoning (or 2 tbsp homemade taco seasoning)
- 1 block (8 oz) cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup salsa (mild, medium, or hot based on preference)
- 1 1/2 cups shredded Mexican blend cheese (divided)
- 1/2 cup canned black beans, rinsed and drained (optional)
- 1/2 cup corn kernels (optional)
For Garnish:
- Sliced green onions
- Chopped fresh cilantro
- Diced tomatoes
- Jalapeño slices
Instructions
1. Preheat Oven:
- Preheat your oven to 375°F (190°C).
2. Mix the Dip Base:
- In a large mixing bowl, combine the cream cheese, sour cream, and taco seasoning until smooth and well blended.
- Stir in the shredded chicken, salsa, 1 cup of shredded cheese, black beans, and corn (if using).
3. Assemble the Dip:
- Spread the mixture evenly into a baking dish (about 8×8 inches or similar size).
- Sprinkle the remaining 1/2 cup of shredded cheese on top.
4. Bake:
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
5. Garnish and Serve:
- Remove from the oven and let cool for a few minutes.
- Top with sliced green onions, chopped cilantro, diced tomatoes, and jalapeño slices as desired.
- Serve warm with tortilla chips, pita chips, or veggie sticks.
Notes
- Make It Spicy: Add a dash of hot sauce or use spicy salsa for an extra kick.
- Make Ahead: Assemble the dip ahead of time and refrigerate until ready to bake. Add 5-7 minutes to the baking time if starting from cold.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.