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Chicken Taco Dip
This Chicken Taco Dip with refried beans, chicken, Shamrock Farms Zesty Jalapeño Sour Cream and cheese is a perfect addition to your Cinco de Mayo menu.
Author: Lynne
  • 1 16- ounce can refried beans
  • 8 ounces cream cheese room temperature and cut into smaller squares
  • 1 cooked shredded chicken breast does not need to be seasoned, shredded
  • 1 1/2 tablespoons Homemade Taco Seasoning
  • 2 cups shredded Mexican Cheese Blend divided
  • 1 cup Shamrock Farms Zesty Jalapeño Sour Cream
  • 1 tablespoon chopped fresh cilantro
  • juice of half lime
  • tortilla chips for serving
  1. Preheat oven to 375 degrees F. and prepare a casserole dish, pie plate or 8 X 8-inch baking dish by spraying it with cooking spray.
  2. In a medium skillet over medium-low heat, combine the refried beans and cream cheese squares. Heat until smooth and completely blended.
  3. Mix in taco seasoning and shredded chicken and mix thoroughly.
  4. Remove from heat and add 1 cup of the shredded Mexican cheese and the Shamrock Farms Zesty Jalapeño Sour Cream, mixing well.
  5. Pour into prepared baking dish and evenly distribute the remaining cheese over the top.
  6. Bake for 15 - 20 minutes or until bubbly with cheese slightly browned.
  7. Squeeze the lime juice over the entire dish and sprinkle with chopped cilantro.
  8. Serve with tortilla chips for dipping.