This creamy, cheesy Baked Chicken Queso Dip is made with shredded chicken, cream cheese, and diced tomatoes, ready in 35 minutes. The golden edges bubble perfectly around the baking dish as you dip your first tortilla chip into the hot center. I always look forward to serving this crowd-pleaser on game days.
Restaurant-Quality At Home
I used to rely on jarred queso from the supermarket for parties. I finally realized that making it fresh in the oven creates a far superior texture.
The surprise for me was blending cream cheese with pepper jack to achieve the right melt. It completely transformed my weekend snacking routine.
Baked Chicken Queso Dip Ingredients
- 2 cups shredded cooked chicken
- 1 (8 oz) block cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup shredded pepper jack cheese
- 1 (10 oz) can diced tomatoes with green chilies, undrained
- 1/2 cup sour cream
- 1 tablespoon taco seasoning
How To Make Baked Chicken Queso Dip
- Preheat the oven: Set your oven to 375°F (190°C) and lightly grease an 8×8-inch baking dish or a 9-inch cast-iron skillet.
- Mix the base: In a large bowl, combine the softened cream cheese, sour cream, and taco seasoning until smooth.
- Fold in ingredients: Stir in the shredded chicken, diced tomatoes with green chilies, half of the cheddar cheese, and half of the pepper jack cheese.
- Bake the dip: Spread the mixture evenly into your prepared dish and top with the remaining shredded cheeses. Bake for 20 to 25 minutes until the cheese is melted and bubbling at the edges.
Recipe Tips
- Grate your own cheese: Pre-shredded cheese contains anti-caking agents that prevent a smooth melt.
- Soften the cream cheese: Using room temperature cream cheese prevents annoying lumps when mixing the base.
- Drain excess liquid: If your canned tomatoes are extra watery, drain half the juice so the dip does not become runny.
What To Serve With Baked Chicken Queso
Sturdy tortilla chips are essential for scooping up this heavy, cheesy mixture. You can also serve it with celery sticks, sliced bell peppers, or warm pita wedges for variety.
How To Store
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat portions in the microwave or oven until warmed through. Freezing is not recommended as the dairy will separate.
FAQs
Can I use canned chicken?
Yes, canned chicken works if you drain it thoroughly and flake it well before mixing.
Can I make this in a slow cooker?
Absolutely. Combine all ingredients in a slow cooker on low for 2 hours, stirring occasionally until melted.
Is this dip very spicy?
It has a mild kick from the green chilies and pepper jack. Use plain diced tomatoes and mild cheddar if you prefer zero heat.
Nutrition
- Calories: 280 kcal
- Total Fat: 22g
- Saturated Fat: 12g
- Cholesterol: 75mg
- Sodium: 450mg
- Total Carbohydrate: 6g
- Protein: 14g
Try More Recipes:
Baked Chicken Queso Dip
8
servings10
minutes25
minutes35
minutesThis creamy, cheesy Baked Chicken Queso Dip features shredded chicken, melted pepper jack, and zesty tomatoes. Ready in just 35 minutes, it is a simple appetizer for game days or casual weekend gatherings.
Ingredients
2 cups shredded cooked chicken
1 (8 oz) block cream cheese, softened
1 cup shredded cheddar cheese
1 cup shredded pepper jack cheese
1 (10 oz) can diced tomatoes with green chilies, undrained
1/2 cup sour cream
1 tablespoon taco seasoning
Directions
- 1. Preheat the oven: Set your oven to 375°F (190°C) and lightly grease an 8×8-inch baking dish or a 9-inch cast-iron skillet.
- 2. Mix the base: In a large bowl, combine the softened cream cheese, sour cream, and taco seasoning until smooth.
- 3. Fold in ingredients: Stir in the shredded chicken, diced tomatoes with green chilies, half of the cheddar cheese, and half of the pepper jack cheese.
- 4. Bake the dip: Spread the mixture evenly into your prepared dish and top with the remaining shredded cheeses. Bake for 20 to 25 minutes until the cheese is melted and bubbling at the edges.