Loaded Cheesy Cream Cheese Chicken Taco Dip
A savory and cheesy hot chicken dip perfect for parties and gatherings, featuring cream cheese, shredded chicken, and taco seasoning.
Equipment
- 1 Baking Dish 9x13 inches
- 1 Mixing Bowl large
- 1 Spatula
Ingredients
Main Ingredients
- 2 cups shredded cooked chicken
- 8 oz cream cheese softened
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 packet taco seasoning
- 1 cup salsa
- 1/2 cup chopped green onions
Optional Add-ins
- 1/2 cup jalapeños diced
- 1/4 cup chopped cilantro
- 1/2 cup black beans
Instructions
Preparation
- Cook the chicken by grilling, baking, or boiling until fully cooked. Shred using two forks.
- In a large mixing bowl, combine softened cream cheese, sour cream, and taco seasoning. Mix until smooth.
- Fold in shredded chicken, cheddar cheese, salsa, and green onions. Stir until well combined.
Serving
- Preheat oven to 350°F. Transfer mixture to a baking dish and spread evenly. Top with additional cheese if desired. Bake for 20-25 minutes.
- Allow the dip to cool slightly after baking. Serve hot with tortilla chips, sliced vegetables, or breadsticks.
Storage
- Refrigerate any leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave before serving.
Notes
Pro Tips: Use freshly shredded cheese for better melting. Adjust spice by adding jalapeños or more taco seasoning.
Ingredient Substitutions: Use Greek yogurt instead of sour cream for a healthier option.
How to Serve: Great with tortilla chips or sliced bell peppers.
Storage & Freshness: Store in airtight container in fridge for up to 3 days.
Make-Ahead Tips: Prepare and refrigerate up to 1 day in advance, then bake before serving.
Ingredient Substitutions: Use Greek yogurt instead of sour cream for a healthier option.
How to Serve: Great with tortilla chips or sliced bell peppers.
Storage & Freshness: Store in airtight container in fridge for up to 3 days.
Make-Ahead Tips: Prepare and refrigerate up to 1 day in advance, then bake before serving.