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    Cheesy Chicken Taco Dip

    Feb 3, 2017 · 5 Comments

    8722 shares
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    Jump to Recipe Print Recipe

    Have you tried Chicken Taco Dip before? If not, I’ve got you covered. This is going to become your Game Day dip recipe for gatherings or just because.

    Chicken Taco Dip in a baking dish

    Anytime I am somewhere where there is party food, I gravitate to the dips. I can’t help myself. Warm or cold, I can never get enough, however, the warm dips slay me! You don’t just sit around on a Tuesday night and say to yourself…I think I will whip up an ooey-gooey-delicious dip…do you?? Nope.

    I personally think whoever came up with the recipe for Buffalo Chicken Dip should win a Nobel Peace Prize or something. darn is that addictive and delicious! It’s inspired me for so many buffalo chicken recipes. However, when I started thinking about that and wanting to put a twist on it for those, not into the whole buffalo sauce thing (gasp!!), I made this Cheesy Chicken Taco Dip. It’s easy, foolproof, easily transportable and I just know it will be a crowd-pleaser!

    And yes…I made this on a weeknight the first time, you know…since it’s my work I can get away with that, lol!

    Mexican shredded chicken dip with a chip

    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).

    Mexican Chicken Dip Pinterest pin

    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!

    This Cheesy Chicken Taco Dip is sure to be a hit wherever you take it. I would 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. I will say to stick with full-fat cream cheese and sour cream. If you are going to do it…DO IT. Plus they tend to break down a bit in dips.

    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

    Let me know if you make this Cheese Chicken Taco Dip!! 

    If you dig Mexican flavors, you HAVE to try my Enchiladas!!

    Beef enchiladas and Chicken Enchilada Recipes to make at home!

    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.

    Cheesy Chicken Taco Dip...A handful of ingredients delivers warm deliciousness!
    Print Recipe
    5 from 1 vote

    Cheesy Chicken Taco Dip

    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Servings: 6
    Author: Colleen Kennedy

    Ingredients

    • 8 oz cream cheese room temp
    • 3/4 cup sour cream
    • 1 jalapeno minced*
    • 1/2 TBS taco seasoning or more to taste
    • 2 cooked chicken breasts shredded (about 1 1/2 cups)
    • 3/4 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.

    Notes

    * The seeds and stems of the jalapeno are often the hottest part, remove the seeds and stem for less heat in the dip.
    *Taste the dip once you have it mixed, add more taco seasoning based on your preference.

     

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    appetizers, chicken, Comfort Food, Game Day, Gluten Free, Party Food cinco de mayo, mexican

    Reader Interactions

    Comments

    1. Darby Hite says

      January 1, 2019 at 9:04 pm

      5 stars
      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.

      Reply
      • Nancy Summers says

        August 4, 2019 at 4:09 pm

        Great idea..Thanks!

        Reply
        • Colleen says

          August 5, 2019 at 12:33 pm

          Enjoy!

          Reply
    2. Charlie says

      July 20, 2020 at 1:25 am

      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!

      Reply
      • Colleen says

        July 23, 2020 at 12:57 am

        Great to hear Charlie!

        Reply

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