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–+ servings
savory layered chicken taco dip

Chicken Taco Dip

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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 40 minutes
Course Appetizer
Cuisine Mexican
Servings 8 servings

Equipment

  • 1 9x13 inch baking dish
  • 1 medium mixing bowl
  • 1 large skillet
  • 1 Wooden spoon
  • 1 Rubber spatula
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Measuring cups set
  • 1 Measuring spoons set

Ingredients
  

  • 2 cup cooked chicken breast shredded
  • 8 ounce cream cheese softened
  • 1 cup sour cream
  • 1 cup salsa chunky
  • 1 packet taco seasoning
  • 1 cup cheddar cheese shredded
  • 1 cup Monterey Jack cheese shredded
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 1 small jalapeño seeded and minced
  • 1 cup canned black beans drained and rinsed
  • 1 cup canned corn drained
  • 2 tablespoon fresh cilantro chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 pinch salt to taste
  • 1 pinch black pepper to taste

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • Heat olive oil in a large skillet over medium heat.
  • Add diced onion and jalapeño to the skillet and sauté until softened, about 3–4 minutes.
  • Stir in shredded chicken, garlic powder, cumin, salt, and black pepper and cook for 2–3 minutes to warm through.
  • In a medium mixing bowl, combine softened cream cheese, sour cream, salsa, and taco seasoning and mix until smooth.
  • Fold the warm chicken mixture into the cream cheese mixture until evenly combined.
  • Gently fold in black beans, corn, and half of the cheddar and Monterey Jack cheeses.
  • Spread the mixture evenly into the 9x13-inch baking dish using a rubber spatula.
  • Sprinkle the remaining cheddar and Monterey Jack cheeses evenly over the top.
  • Bake for 15–20 minutes, or until the dip is hot and the cheese is melted and bubbly.
  • Remove from the oven and let the dip rest for 5 minutes.
  • Garnish with chopped cilantro before serving.

Notes

For best results, use freshly shredded cheese, as it melts more smoothly than pre-shredded; you can also adjust the heat level by adding more jalapeño or a dash of hot sauce to the mixture. Rotisserie chicken works very well for this recipe and saves time, but be sure to remove the skin and shred it finely for an even texture. If the dip seems too thick, stir in a few tablespoons of milk or extra salsa before baking to loosen it slightly. Serve the dip warm with tortilla chips, sliced bell peppers, or warm flour tortillas, and keep it over low heat in a warm oven or slow cooker if serving for an extended period so it stays creamy and scoopable.
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