Cheesy Chicken Taco Dip (Print Version)
# Ingredients:
→ Dip Ingredients
01 -
8 oz cream cheese, room temperature
02 -
¾ cup sour cream
03 -
1 jalapeno, minced (remove seeds and stem for less heat)
04 -
½ tablespoon taco seasoning, or more to taste
05 -
2 cooked chicken breasts, shredded (about 1 ½ cups)
06 -
¾ cup shredded Mexican blend cheese
07 -
Salt and pepper to taste
→ For Serving
08 -
Tortilla chips
# Instructions:
01 -
Preheat your oven to 375°F (190°C).
02 -
In a mixing bowl, combine the room temperature cream cheese, sour cream, minced jalapeno, and taco seasoning. Mix thoroughly until well blended and smooth.
03 -
Add the shredded chicken, shredded Mexican blend cheese, salt, and pepper to the cream cheese mixture. Gently fold everything together until all ingredients are evenly distributed.
04 -
Transfer the mixture to a small baking dish, spreading it out evenly with a spatula.
05 -
Place the baking dish in the preheated oven and bake for approximately 20 minutes, or until the dip is bubbling around the edges and slightly browned on top.
06 -
Remove from the oven and let rest for a few minutes. Serve warm with tortilla chips for dipping.
# Notes:
01 -
This dip is a great way to use leftover roasted chicken or store-bought rotisserie chicken for quick and easy assembly.
02 -
The seeds and stems of the jalapeno contain most of the heat, so remove them if you prefer a milder dip.
03 -
Taste the dip mixture before baking and adjust the amount of taco seasoning based on your preference.
04 -
The dip can be prepared ahead of time and refrigerated, then baked when ready to serve.