Creamy Chicken Salad Dip Recipe

This creamy savory Chicken Salad Dip is made with shredded chicken, cream cheese, and crisp celery, and ready in 10 minutes. The satisfying crunch of fresh veggies cuts right through the rich mayonnaise base as you scoop it up. I love bringing this to weekend gatherings.

Why This Classic Works

Most standard chicken salads are too chunky to scoop cleanly with a cracker. I learned quickly that pulsing the chicken or shredding it very finely makes a huge difference.

Adding softened cream cheese transforms it from a sandwich filling into a proper dip. It holds together beautifully and prevents the dreaded soggy cracker situation.

Jump to Recipe

Chicken Salad Dip Ingredients

• 2 cups cooked chicken, finely shredded
• 8 oz cream cheese, softened
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1/2 cup celery, finely diced
• 1/4 cup green onions, sliced
• 1 tablespoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

How To Make Chicken Salad Dip

1. Mix the Base: In a large bowl, beat the softened cream cheese, mayonnaise, and sour cream until completely smooth.
2. Add Flavorings: Stir in the Dijon mustard, garlic powder, salt, and black pepper until well combined.
3. Fold in Chicken and Veggies: Add the finely shredded chicken, diced celery, and green onions to the bowl.
4. Combine and Chill: Fold everything together gently until evenly coated, then cover and chill for at least 1 hour.

Recipe Tips

• Shred finely: Large chunks of chicken will break your chips or crackers, so shred it as small as possible.
• Soften the cream cheese: Cold cream cheese will leave lumps in your dip, so let it sit at room temperature first.
• Let it rest: Chilling the dip allows the flavors to meld and the cream cheese to firm up slightly for better scooping.

What To Serve With Chicken Salad Dip

Serve this dip with sturdy crackers, pita chips, or toasted baguette slices. If you want a lower-carb option, cucumber rounds, celery sticks, and bell pepper strips work wonderfully.

How To Store

Keep this dip in an airtight container in the fridge for up to 4 days. Do not freeze it, as the mayonnaise and cream cheese will separate and become watery when thawed.

FAQs

Can I use canned chicken?

Yes, drained canned chicken works great and saves time when you are in a rush.

Can I make this ahead of time?

Absolutely, making it a day ahead actually improves the flavor as the seasonings have time to develop.

Can I use Greek yogurt instead of mayonnaise?

You can substitute half or all of the mayonnaise with plain Greek yogurt for a lighter dip.

Nutrition

• Calories: 280 kcal
• Total Fat: 22g
• Saturated Fat: 9g
• Cholesterol: 65mg
• Sodium: 320mg
• Total Carbohydrate: 3g
• Protein: 14g

Try More Recipes:

• BBQ Chicken Dip Recipe
• Chicken Taco Dip Recipe
• Chicken Enchilada Dip Recipe