Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1/2 cup mayonnaise
- 1/4 cup chopped green onions
- 1/4 cup pickled jalapeños, diced (more or less to taste)
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Tortilla chips, for serving
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
- In a large bowl, combine the shredded chicken, cream cheese, sour cream, Monterey Jack cheese, cheddar cheese, mayonnaise, green onions, and jalapeños.
- Add garlic powder, cumin, salt, and pepper to the mixture. Stir until well combined.
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake for 20-25 minutes, or until the dip is bubbly and the cheese is melted and lightly browned.
- Remove from oven and let cool slightly before serving. Serve warm with tortilla chips.
Notes
For a spicier dip, add more diced jalapeños or a dash of hot sauce. You can substitute shredded rotisserie chicken for the cooked chicken breasts to save time. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. For a vegetarian option, substitute the chicken with canned black beans, drained and rinsed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 420
- Sugar: 4g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg