Mexican Chicken Dip
A warm, cheesy Mexican-style chicken dip that’s quick to assemble and perfect for parties.
Equipment
- Mixing Bowls
- Hand Mixer
- 9×9-inch (or 9-inch square) baking dish
- Cutting Board
- Chef knife
- Rotary Cheese Grater
Ingredients
- 1 (8-oz) package cream cheese softened
- 1 (1-oz) package taco seasoning
- 1.5 cups salsa
- 3 cups shredded cheddar cheese
- 4 cups cooked chopped chicken
Instructions
- Preheat the oven to 350°F (175°C) and spray a 9×9‑inch (9‑inch square) baking dish with nonstick cooking spray; set aside.
- In a large mixing bowl, beat the softened cream cheese with the taco seasoning using a hand mixer until smooth and well combined.
- Add the salsa to the cream cheese mixture and mix until evenly incorporated.
- Stir in the shredded cheddar cheese and the chopped cooked chicken until evenly distributed.
- Spread the mixture into the prepared baking dish in an even layer.
- Bake for 25 minutes, or until the dip is hot and bubbly around the edges.
- Remove from the oven and let cool for a few minutes before serving.
Notes
- Rotisserie chicken is a convenient option for this recipe.
- You can substitute cooked chicken breasts, thighs, tenderloins, or canned chicken.
- Use sharp cheddar or a Mexican blend; pepper jack or Monterey jack are good alternatives.
- Make-ahead: assemble and refrigerate up to 3 days before baking.
- Freezing: assemble, wrap well, and freeze up to 4 months; thaw before baking.
- For a slow-cooker method, spread the mixture into a 2‑qt slow cooker and cook on LOW until hot and bubbly.