This Chicken Taco Dip is the perfect party pleaser! It’s creamy, cheesy, and packed with shredded chicken and taco flavors that everyone loves.
Honestly, it’s hard to stop scooping this dip with tortilla chips. It’s a guaranteed hit at any gathering, and who doesn’t love an easy, tasty dish? 😋
I always make extra because it disappears fast. Just throw it all in a dish, bake it, and watch the smiles appear. It’s that simple and oh-so-good!
Key Ingredients & Substitutions
Cooked Shredded Chicken: Rotisserie chicken makes this dip a breeze to prepare! If you don’t have rotisserie, feel free to boil or bake some chicken breasts and shred them. You can also use canned chicken in a pinch!
Cream Cheese: Softened cream cheese is essential for that creamy texture. If you’re looking for a lighter option, you can use a reduced-fat cream cheese or Greek yogurt to cut down on calories.
Sour Cream: Adds richness and tang. If you’re dairy-free, substitute with cashew yogurt or a non-dairy sour cream alternative.
Cheddar Cheese: I love using sharp cheddar for its bold flavor, but feel free to mix it up! Pepper Jack can add a nice kick if you like some heat. Or use a dairy-free cheese substitute if needed.
Green Chilies & Diced Tomatoes: These canned ingredients are key for flavor! If you can’t find them, fresh diced tomatoes and jalapeños can work well, adjusting according to your taste.
How Do I Ensure My Dip is Creamy and Not Dry?
Achieving a creamy texture in this dip is essential. Start by making sure your cream cheese is well-softened. This makes it easier to mix and prevents clumping.
- Blend all creamy ingredients together until smooth—this is the base of your dip.
- Mix in the shredded chicken gently; you want it evenly distributed without over-mixing, which can make it dry.
- Keep an eye on the baking time—bake until just bubbly. Overbaking can dry it out.
Garnishing with fresh ingredients like green onions and tomatoes just before serving adds freshness, so don’t skip that step! Enjoy your party with this delicious dip!
How to Make Chicken Taco Dip
Ingredients You’ll Need:
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- 1 (8 oz) package cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded cheddar cheese, divided
- 1 (4 oz) can diced green chilies, drained
- 1 (10 oz) can diced tomatoes with green chilies (like Rotel), drained
- 1/4 cup sliced black olives, plus more for garnish
- 1/4 cup chopped green onions, plus more for garnish
- 1 tsp taco seasoning
- 1/2 tsp garlic powder
- Optional garnishes: halved grape or cherry tomatoes, additional chopped green onions, sliced black olives
- Tortilla chips for serving
How Much Time Will You Need?
This delightful Chicken Taco Dip takes about 10 minutes to prepare and 25 minutes to bake, totaling approximately 35 minutes before it’s ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This step is important to ensure your dip bakes evenly and gets bubbly.
2. Mix the Creamy Base:
In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Use a mixer or a fork to blend these together until the mixture is smooth and creamy. This will be the base of your dip!
3. Add the Chicken and Spices:
Next, stir in the cooked shredded chicken, taco seasoning, and garlic powder. Make sure everything is well combined, as this will provide flavor throughout the dip.
4. Fold in the Veggies and Cheese:
Carefully fold in the diced green chilies, diced tomatoes with green chilies, sliced black olives, and 1/2 cup of shredded cheddar cheese. This adds both texture and flavor to your dip.
5. Transfer to a Baking Dish:
Pour the mixture into an oven-safe serving dish, spreading it out evenly so that it bakes uniformly.
6. Add More Cheese:
Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top. This will create a delicious cheesy layer when baked!
7. Bake It:
Place the dish in the preheated oven and bake for 20-25 minutes, or until the dip is bubbly and the cheese is melted. Keep an eye on it to avoid burning!
8. Final Touches:
Once it’s out of the oven, let it cool for a minute. Then, top with the chopped green onions, extra sliced black olives, and halved cherry or grape tomatoes for a fresh, vibrant garnish.
9. Serve and Enjoy:
Grab some tortilla chips and dig in! This Chicken Taco Dip is best enjoyed warm and is sure to be a hit at your next gathering.
This dip is creamy, cheesy, and loaded with classic taco flavors—perfect for parties or casual snacking!
Can I Use Leftover Chicken for This Dip?
Absolutely! Leftover cooked chicken works perfectly for this recipe. Just shred it and add it to the mix. It’s a great way to use up any rotisserie or grilled chicken you have on hand!
Can I Make This Dip Ahead of Time?
Yes, you can prepare the dip a day in advance! Just follow the instructions up to the baking step, cover it with plastic wrap, and refrigerate. When you’re ready to serve, bake it directly from the fridge, adding a few extra minutes if needed to ensure it’s heated through.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in the oven at 350°F (175°C) for about 10-15 minutes, or microwave in short intervals, stirring often to heat evenly.
Can I Make This Dip Spicier?
Definitely! To add some heat, consider using spicy taco seasoning, adding diced jalapeños, or even incorporating spicy shredded cheese like Pepper Jack. Adjust according to your taste preferences!
