Description
A simple recipe for a warm, cheesy dip featuring shredded chicken and Mexican-style spices.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 cup water
- 8 ounces cream cheese, cubed
- 1 cup shredded Monterey Jack cheese
- 1/2 cup salsa
Instructions
- Heat olive oil in a skillet over medium heat. Add chicken breasts and cook until done, about 6-8 minutes per side.
- Remove chicken and shred it using two forks.
- Return shredded chicken to the skillet. Add chili powder, cumin, garlic powder, onion powder, and salt. Stir to coat the chicken.
- Add water to the skillet and bring to a simmer.
- Reduce heat to low. Add cream cheese cubes and stir until melted and smooth.
- Stir in Monterey Jack cheese until fully melted and the dip is creamy.
- Stir in salsa. Heat through for 1 minute.
- Serve warm.
Notes
- You can substitute rotisserie chicken for fresh chicken to save time.
- Adjust chili powder amount based on your spice preference.
- Use your favorite type of salsa.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 350
- Sugar: 3
- Sodium: 550
- Fat: 25
- Saturated Fat: 14
- Unsaturated Fat: 11
- Trans Fat: 0.5
- Carbohydrates: 5
- Fiber: 1
- Protein: 28
- Cholesterol: 95
Keywords: chicken queso dip, Mexican dip, cheesy chicken dip, party dip, easy appetizer