“This is the recipe I’ve been making for years! Total hit every where I bring it”
This warm and cheesy dip is packed with flavorful ingredients like shredded chicken, Rotel tomatoes, and black beans. It’s a perfect appetizer for parties or gatherings, served with tortilla chips.
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Creamy Chicken Taco Dip
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Cream Cheese (softened) | 1 (8 oz) package |
| Sour Cream | 1 cup |
| Taco Seasoning Packet | 1 (1 oz) packet |
| Garlic (minced) | 2 cloves |
| Shredded Chicken | 1 cup |
| Shredded Mexican Blend Cheese (divided) | 1 1/2 cups |
| Rotel Diced Tomatoes with Green Chiles (drained) | 1 (10 oz) can |
| Black Beans (rinsed and drained) | 1 (8 oz) can |
| Lime Juice | 2 teaspoons |
| Green Onions (chopped) | 3 |
| Cilantro (for garnish) | As needed |
| Green Onions (for garnish) | As needed |
| Tortilla Chips (for serving) | As needed |
Instructions:
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish.
- Combine Creamy Ingredients: In a large bowl, combine the softened cream cheese, sour cream, taco seasoning packet, and minced garlic. Mix thoroughly until smooth.
- Add Remaining Ingredients: Add the shredded chicken, 1 cup of the shredded Mexican blend cheese, drained Rotel diced tomatoes with green chiles, rinsed and drained black beans, and chopped green onions to the cream cheese mixture. Stir until all ingredients are well incorporated.
- Transfer to Baking Dish: Transfer the mixture to the prepared baking dish.
- Top with Cheese: Sprinkle the remaining ½ cup of shredded Mexican blend cheese evenly over the top of the dip.
- Bake: Bake in the preheated oven for 30 minutes, or until the dip is bubbling and the cheese is melted and golden.
- Garnish and Serve: Garnish with fresh cilantro and additional chopped green onions, if desired. Serve hot with tortilla chips.
