Chicken Rotel Dip
Equipment
- 1 large skillet
- 1 Cutting board
- 1 Chef's knife
- 1 Wooden spoon
- 1 can opener
- 1 measuring cup set
- 1 serving bowl
- 1 colander (optional, for draining tomatoes if desired)
Ingredients
- 2 cup cooked chicken shredded
- 8 ounce cream cheese softened
- 16 ounce processed cheese cubed
- 10 ounce canned diced tomatoes with green chilies undrained
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese
- 1 tablespoon olive oil
- 1/4 cup yellow onion finely chopped
- 1 clove garlic minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt or to taste
- 2 tablespoon green onions sliced optional; for garnish
- 2 tablespoon fresh cilantro chopped optional; for garnish
Instructions
- Heat olive oil in the large skillet over medium heat.
- Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 3–4 minutes.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add the shredded cooked chicken to the skillet and sprinkle with cumin, chili powder, salt, and black pepper, stirring to coat evenly.
- Add the canned diced tomatoes with green chilies (including juices) to the skillet and stir to combine.
- Reduce the heat to low and add the cubed processed cheese and softened cream cheese.
- Cook, stirring frequently, until all the cheese is melted and the mixture is smooth and bubbly, about 8–10 minutes.
- Stir in the sour cream and shredded cheddar cheese until fully incorporated and melted.
- Taste the dip and adjust seasoning with additional salt or pepper if needed.
- Remove the skillet from the heat and let the dip rest for 5 minutes to slightly thicken.
- Transfer the dip to a serving bowl and garnish with sliced green onions and chopped cilantro if using.
- Serve warm with tortilla chips, crackers, or vegetable sticks.
Notes
For best results, use freshly cooked or rotisserie chicken for extra flavor, and shred it finely so it blends smoothly into the dip; you can control the heat level by choosing mild or hot tomatoes with green chilies or adding a pinch of cayenne for more spice. If the dip gets too thick as it sits, stir in a splash of milk or chicken broth over low heat until it loosens to your liking. Keep the heat low while melting the cheese to prevent it from separating or becoming grainy. This dip can be made ahead, refrigerated, and gently reheated on the stove or in a slow cooker on low, making it ideal for parties and game days.
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