Chicken Taco Dip
people
Chicken Taco Dip is an easy appetizer loaded with gooey cheese, taco spices, zesty jalapeños, and sour cream. Grab a bag of tortilla chips and serve this hot dip at your next game day party, Cinco de Mayo celebration, girls' night or even Taco Tuesday!
Equipment
- 1 cutting board
- 1 medium skillet
- 1 silicone spatula
- 1 pie plate or 8 x 8-inch baking dish
Ingredients
- 16 ounces refried beans
- 8 ounces cream cheese room temperature and cut into smaller squares
- 1 cooked shredded chicken breast does not need to be seasoned
- 1 ½ tablespoons Homemade Taco Seasoning
- 2 cups shredded Mexican Cheese Blend divided
- 1 cup Shamrock Farms Sour Cream
- 1 tablespoon diced jalapeños drained, if necessary. Can add more or less to taste.
- juice of half lime
- 1 teaspoon chopped fresh cilantro
- tortilla chips for serving
Instructions
- Preheat oven to 375 degrees F. and prepare a pie plate or 8 X 8-inch baking dish by spraying it with cooking spray.
- In a medium skillet over medium-low heat, combine the refried beans and cream cheese squares. Heat until smooth and completely blended.
- Mix in taco seasoning, shredded chicken, and mix thoroughly.
- Remove from heat and add 1 cup of the shredded Mexican cheese, jalapeños, sour cream, and lime juice, mixing well.
- Pour into prepared baking dish and evenly distribute the remaining cheese, and cilantro over the top.
- Bake for 15 - 20 minutes or until bubbly with cheese slightly browned.
- Serve immediately with tortilla chips for dipping.
Nutrition
Serving: 1person | Calories: 361kcal | Carbohydrates: 13g | Protein: 15g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 85mg | Sodium: 927mg | Potassium: 148mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1115IU | Vitamin C: 4mg | Calcium: 532mg | Iron: 1mg