This creamy bubbly Creamy Chicken Taco Dip is made with shredded chicken, cream cheese, and taco seasoning, and ready in 30 minutes. Pulling a sturdy tortilla chip through the hot, melted cheddar layer into the seasoned base is incredibly satisfying. I always make sure to double the batch when hosting game night.
Why This Classic Works
I used to overcomplicate my party appetizers by making everything from scratch. This recipe proved that simple pantry staples can create something everyone devours instantly.
The surprise for me was blending sour cream with the cream cheese. It keeps the base loose enough for dipping without breaking your chips.
Creamy Chicken Taco Dip Ingredients
- 2 cups cooked shredded chicken
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1 packet (1 oz) taco seasoning
- 1 can (10 oz) diced tomatoes with green chilies, drained
- 2 cups shredded cheddar cheese
How To Make Creamy Chicken Taco Dip
- Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease an 8×8 inch baking dish.
- Mix The Base: In a large bowl, mix the softened cream cheese, sour cream, and taco seasoning until smooth.
- Fold In Chicken: Stir in the shredded chicken and drained tomatoes until everything is evenly combined.
- Assemble and Bake: Spread the mixture into your baking dish and top evenly with cheddar cheese. Bake for 20 minutes until the edges bubble and cheese melts.
Recipe Tips
- Soften the cream cheese: Cold cream cheese will leave unappetizing lumps in your dip.
- Drain the tomatoes: Excess liquid will make the final dish watery and ruin the thick texture.
- Shred your own cheese: Pre-bagged cheese contains anti-caking agents that prevent it from melting smoothly.
What To Serve With Creamy Chicken Taco Dip
Sturdy tortilla chips are the best option for scooping up this thick appetizer. You can also serve it with celery sticks and bell pepper strips for a lighter crunch.
How To Store
Store leftover dip in an airtight container in the fridge for up to 3 days. Reheat in the microwave in 30-second bursts until warm. I do not recommend freezing this as the dairy will separate.
FAQs
Can I make this in a slow cooker?
Yes, combine all ingredients except half the cheddar cheese in a slow cooker on low for 2 hours. Stir well, top with remaining cheese, and cover until melted before serving.
Can I use rotisserie chicken?
Absolutely, using store-bought rotisserie chicken saves time and adds great savory flavor. Just chop or shred it finely.
Is this dip spicy?
It has a mild kick from the green chilies and taco seasoning. You can add diced jalapeños if you prefer more heat.
Nutrition
- Calories: 280 kcal
- Total Fat: 22 g
- Saturated Fat: 12 g
- Cholesterol: 85 mg
- Sodium: 450 mg
- Total Carbohydrate: 6 g
- Protein: 15 g
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Creamy Chicken Taco Dip
8
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minutesCreamy Chicken Taco Dip features creamy and cheesy textures packed with shredded chicken, cream cheese, and zesty taco seasoning. Ready in 30 minutes, this baked appetizer is an easy crowd pleaser for game days or casual weekend gatherings.
Ingredients
2 cups cooked shredded chicken
8 oz cream cheese, softened
1/2 cup sour cream
1 packet (1 oz) taco seasoning
1 can (10 oz) diced tomatoes with green chilies, drained
2 cups shredded cheddar cheese
Directions
- 1. Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease an 8×8 inch baking dish.
- 2. Mix The Base: In a large bowl, mix the softened cream cheese, sour cream, and taco seasoning until smooth.
- 3. Fold In Chicken: Stir in the shredded chicken and drained tomatoes until everything is evenly combined.
- 4. Assemble and Bake: Spread the mixture into your baking dish and top evenly with cheddar cheese. Bake for 20 minutes until the edges bubble and cheese melts.