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–+ servings
spicy southwestern creamy chicken dip

Southwest Chicken Dip

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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Course Appetizer
Cuisine American
Servings 8 servings

Equipment

  • 1 9x9-inch baking dish
  • 1 medium mixing bowl
  • 1 large mixing bowl
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Silicone spatula
  • 1 Wooden spoon
  • 1 box grater (if shredding cheese)
  • 1 Oven

Ingredients
  

  • 2 cup cooked chicken shredded
  • 1 cup canned black beans drained and rinsed
  • 1 cup canned corn drained
  • 1 cup diced tomatoes drained
  • 1 cup shredded cheddar cheese divided
  • 1 cup shredded pepper jack cheese divided
  • 8 ounce cream cheese softened
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 packet taco seasoning or 2 tablespoons taco seasoning
  • 1/4 cup diced green chiles drained
  • 1/4 cup chopped red onion
  • 1/4 cup chopped cilantro plus extra for garnish
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground cumin optional
  • 1/4 teaspoon smoked paprika optional
  • 1 tablespoon lime juice
  • 1/4 cup sliced jalapeños optional for topping

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • In a large mixing bowl, combine softened cream cheese, sour cream, and mayonnaise until smooth.
  • Stir in taco seasoning, cumin, smoked paprika, salt, black pepper, and lime juice until fully incorporated.
  • Add shredded chicken, black beans, corn, tomatoes, green chiles, red onion, and cilantro to the bowl and mix well.
  • Fold in half of the shredded cheddar cheese and half of the shredded pepper jack cheese until evenly distributed.
  • Transfer the mixture to the greased 9x9 inch baking dish and spread it into an even layer with a spatula.
  • Sprinkle the remaining cheddar and pepper jack cheeses evenly over the top of the dip.
  • Top with sliced jalapeños if using.
  • Bake in the preheated oven for 20 to 25 minutes, or until the dip is hot and the cheese is melted and bubbly.
  • Remove the baking dish from the oven and let the dip rest for 5 minutes before serving.
  • Garnish with additional chopped cilantro and serve warm with tortilla chips, crackers, or vegetable sticks.

Notes

For best results, use well-drained canned ingredients to avoid a watery dip and make sure the cream cheese is fully softened so it mixes smoothly without lumps. You can prepare the mixture up to a day ahead, cover, refrigerate, and then bake just before serving, adding a few extra minutes to the bake time if it’s cold from the fridge. Adjust the heat level by increasing or decreasing jalapeños or using mild cheese instead of pepper jack, and consider using rotisserie chicken for convenience and extra flavor. Leftovers reheat well in the oven or microwave and can be repurposed as a filling for quesadillas, burritos, or stuffed peppers.
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