This was a holiday dish that my sister-in-law made, and I used it the next night at a party as a quick fix. It is a unique appetizer that is quick and simple compared to the other dips we are used to. Definitely a keeper, then! Add tortilla chips to the dish.
| Prep Time: | 15 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 15 mins |
| Servings: | 16 |
| Yield: | 16 servings |
Ingredients
- 3 cooked, boneless chicken breast halves, shredded
- 2 (8 ounce) packages light cream cheese, softened
- 4 green onions, chopped
- 1 (10 ounce) can diced tomatoes with green chile peppers
- 1 teaspoon minced garlic
- 1 teaspoon chopped cilantro
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika
Instructions
- In a bowl, mix the shredded chicken, light cream cheese, green onions, diced tomatoes with green chile peppers, garlic, and cilantro. Season with chili powder, cumin, oregano, and paprika. Cover, and chill at least 2 hours.
Nutrition Facts
| Calories | 110 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 1 g |
| Protein | 9 g |
| Saturated Fat | 4 g |
| Sodium | 173 mg |
| Sugars | 0 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
No flavor, had to really doctor it up!
I left out the green chilies and cilantro. It still went over well at my party!
I used this as a filling for tortilla rollups & it was delicious! I made one batch with chicken and one with beef carnitas. Honestly, I liked the beef rollups better than the chicken! Thanks for a great idea!
This really needs to chill more than two hours, at least six hours and even better if overnight. Great flavors. For Halloween I transformed this recipe into a graveyard using tortilla tombstones and used a food grade marker to write on them. This is worth making again.
So I took the advice of a highly rated comment, putting it in a quesadilla and letting it bake for 20 mins at 350. I also only used half the amount of cream cheese and 1/4th of sourcream. I added jalapenos (judge for yourself) which added nice flavor and heat. I didn’t add any other cheese, though. And important note, I cooked my chicken with some taco seasoning, then before pouring it into the main bowl, i squeezed half a lime over it. I could taste it and REALLY loved it, added more flavor to the chicken for sure. I wouldn’t heat these up, at least not as a quesadilla. There’s definitely more flavor when it’s cold. There’s other queso dips you can do that taste a lot better warm. Not something I’d really make again unless I was going to a potluck or a party.
Very good. I will definitely make this again. I will add a little more spice next time as I found this mild for my taste.
I followed it just as written. My chili powder was hotter than the normal kind so I thought this was a bit spicy and was afraid my friends who can’t eat hot things wouldn’t like it, but they absolutely loved it! I was hoping to have some leftovers to use as suggested in enchiladas but they ate it all!
This was more work than it’s worth. I thought it was bland. A good and easy buffalo chicken dip would be a better substitute.
Very good; even better the next day. I thought the dip was much better served warm.
After reading comments I made some changes that made for an excellant dip. Sautee cut up chicken in the spices first with a splash of olive oil. Use smoked paprika. When combining ingredients add the spices again but switch to regular paprika. Use only 8 ounces of cream cheese and use the chive/onion variety. And I never find an 8 oz can of tomatoes but a drained 14 oz can of tomatoes with hot pepper really added a kick. There were no leftovers.
I took into account what others said that it could use more flavor so I used the Spicy Chicken Breast recipe on this site and I liked it. I took it cold to our card night in small crock and heated it there so we had it both hot and cold. I like it better hot. I”m using the leftovers today to make enchiladas and adding some pepper cheese.
Wonderful recipe! I used canned chicken instead because it is already flavored with chicken broth…easy and boosts the flavor
It was great, a little rich. Next time I will sub half of the cream cheese with sour cream. But there will be a next time!
I used canned chicken and added shredded cheddar and jalepenos, but the dip was a big hit! I was looking for something heartier than just cheese and didn’t have to be heated. This fit the bill perfectly. It was great with Frito Scoops or Chicken in a Bisket crackers.
made it many times and it is always well-received.
It was a hit the few times I made it. We liked it warm best and it is not so good without the cilantro
Makes a lot!!
Best dip ever!! I make this dip all the time and get rave reviews. I save time by using 1 large can of chicken, drained. I also bake mine in the oven and serve with Fritos Scoops. Thanks for this great recipe!!!
Great ingredient list (did skip the green onions since I personally don’t care for them). My other change was to use garlic powder (out of garlic) and roasted chicken legs (seasoned with salt and pepper, roasted and then skinned and shredded). I heated the dip on the stove and served in a fondue pot at a party. Was definitely a hit–I did taste it cold and absolutely preferred it warm!
Delicious. I made it just the way it is written and it was awesome. Everyone loved it. It does seem like it would be really good to roll up in tortillas for enchiladas.
Awesome!! I served this at a birthday party and it was gone within an hour! The guests were joking about we should get a picture of them hovered over and around the table!!! It was a hit!!