Cheesy Chicken Taco Dip
If you enjoy chicken dip recipes you need to make this easy Chicken Taco Dip recipe. shredded chicken mingling with Mexican flavors and cheesy goodness, what's not to love??
This may become your Game Day dip recipe or for gatherings or just because.
If these is party food where I am at, I gravitate to the dips.
Why you'll love this easy chicken dip recipe
- I LOVE buffalo chicken dip, like I could marry it kind of love, however, I started thinking about that and wanting to put a twist on it for those, not into the whole buffalo sauce thing (gasp!!).
- So I tinkered and made this Cheesy Chicken Taco Dip.
- It's easy, foolproof, easily transportable and I just know it will be a crowd-pleaser!
- You can make it ahead of time and bake when ready.
My husband walked in the door from work and I was like, honey..." TASTE THIS". He did, then he did again and he was like Geez Col, THIS is really good...really good! My son Connor (15) ate about half of it (and he is new to the whole dip scene).
IF you like a chicken Mexican flavor vibe, try these Crockpot Chicken Tacos from my friend Kristina.
Tips For Making Chicken Taco Dip
- I didn't have any store-bought chips on hand when I made this so I cut tortillas into chips, gave them the lightest brush of oil, seasoned them with some salt, and baked them at 375 for about 7-8 minutes. Just until crisp.
- Feel free to dip away with your favorite chip...or be like Connor and use a chip in one hand and a spoon in the other!
- Use leftover roast chicken or store-bought rotisserie chicken.
- Do not rush and bake at a higher temperature, the cheese may break if you do (become greasy).
- I will say to stick with full-fat cream cheese and sour cream. If you are going to do it...DO IT. Plus low fat tends to break down a bit in dips.
- If you are bringing this dip somewhere. Transport it uncooked and cook it on site. I am not a crock-pot-kinda-cook, so I can't advise you in that but I can't see why this wouldn't work in one of those.
- If you don't like spicy dips or you like it extremely spicy, adjust the amount of jalapeno you use. AND wear gloves when mincing to avoid your skin burning after.
Mexican Chicken Taco Dip Ingredients
One of the reasons I love this recipe is because of the ingredients. They are simple and complementary to one another.
- cream cheese
- sour cream
- jalapeno
- taco seasoning
- cooked chicken breast
- Mexican cheese
- salt and pepper
If you want to cook a chicken breast just for this the best way IMO, is to use your Ninja Foodie/Instant Pot/pressure cooker and add liquid and cook at pressure for 9-10 minutes. Quickly shred it.
Let me know if you make this Cheese Chicken Taco Dip!!
If you dig Mexican flavors, you HAVE to try my Enchiladas!!
I tinkered with both of these Enchilada recipes for years until I deemed them the BEST, I’ll wager they are better than most places you may have has them out (in the U.S. anyway). So check out these Beef Enchiladas and White Chicken Enchiladas and let me know what you think.
For all kinds of Mexican food inspired recipes for food and drink on my website, click HERE.
Enjoy! XO Colleen
Originally published February 2017. Updated June, 2024.
Cheesy Chicken Taco Dip
Ingredients
- 8 oz cream cheese room temp
- ¾ cup sour cream
- 1 jalapeno minced*
- ½ TBS taco seasoning or more to taste
- 2 cooked chicken breasts shredded (about 1 ½ cups)
- ¾ cup shredded Mexican blend cheese
- Salt & pepper
Instructions
- Preheat oven to 375 degrees.
- In a mixing bowl, combine cream cheese, sour cream, jalapeno and taco seasoning and mix until blended.
- Add in chicken, cheese S & P and toss until combined.
- Scoop into a small baking dish and cook for 20 minutes or until bubbly around the edges and a bit browned on top.
- Serve with tortilla chips.
Hello, I made this recipe yesterday for a gathering and modified it in the following ways;
1 Rotisserie chicken
8 oz Cream cheese
1 tbl Taco seasoning
1 1/2 c. Shredded Mex blend cheese (1/2 c. for the top)
1 c. Sour cream
2 Jalapenos, roasted and diced
1 Red bell pepper, diced for crunch
1 Spanish onion, diced and sweated
2 Ears corn on cob, roasted (about 1 c.)
1/2 c. Cilantro, minced
S + P to taste.
Same prep and bake time.
It turned out so great, guests were having 3 and 4 helpings even though there was other food.
Thank you for the recipe and more for the inspiration. Take care and God bless.
Great idea..Thanks!
Enjoy!
So yummy!!! I was looking for an appetizer type dinner for a game/date night dinner and this was perfect! Paired well with yellow rice and of course tortilla chips. 😉 Thanks for this quick and delicious recipe!
Great to hear Charlie!