Here’s a delicious Baked Chicken Queso Dip recipe that’s perfect for game day, parties, or just a tasty snack! It’s creamy, cheesy, packed with flavor, and super easy to make.
Ingredients:
- 2 cups cooked chicken, shredded or diced (rotisserie chicken works great!)
- 8 oz (1 block) cream cheese, softened
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 (10 oz) can diced tomatoes & green chiles (like Rotel), drained
- ½ cup sour cream
- ½ cup mayonnaise
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika (optional)
- Salt & pepper to taste
- Optional add-ins:
- ½ cup corn (canned or roasted)
- ½ cup black beans, drained & rinsed
- ¼ cup pickled jalapeños (for heat)
- Fresh cilantro, chopped (for garnish)
Instructions:
- Preheat oven to 375°F (190°C).
- Mix the dip:
- In a large bowl, combine cream cheese, sour cream, and mayonnaise until smooth.
- Stir in shredded chicken, diced tomatoes & green chiles, and spices.
- Fold in 1/2 of the shredded cheeses (Monterey Jack and cheddar).
- Add any optional ingredients (corn, beans, jalapeños).
- Bake:
- Transfer mixture to an oven-safe dish (8×8″ or small skillet).
- Top with remaining cheese.
- Bake for 20-25 minutes until bubbly and golden.
- Broil (optional):
- For extra browning, broil for 1-2 minutes (watch closely!).
- Garnish & Serve:
- Top with fresh cilantro if desired.
- Serve hot with tortilla chips, sliced bell peppers, or warm flour tortillas.
Tips:
- Make it spicy: Add a dash of hot sauce or extra jalapeños.
- Slow cooker method: Mix everything, cook on LOW for 2 hours, stirring occasionally.
- Leftovers? Reheat in the microwave with a splash of milk to keep it creamy.
This dip is always a crowd-pleaser—cheesy, loaded with chicken, and packed with flavor! Let me know if you want any tweaks. 😋🔥
