Noah Baker
Course: Appetizer Cuisine: American Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes Calories: 276 kcal
Let’s get started!
– 2 cups cooked chicken shredded or diced – 8 ounces cream cheese softened – 1/2 cup sour cream – 1/2 cup mayonnaise – 1 cup shredded cheddar cheese – 1 cup shredded Monterey Jack cheese – 1/2 cup salsa
1. Preheat your oven to 350°F (175°C). 2. In a large mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, shredded cheddar cheese, shredded Monterey Jack cheese, salsa, diced green chilies, diced jalapeños (if using), garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are thoroughly combined.
3. Add the cooked chicken to the mixture and stir until the chicken is evenly distributed throughout the dip. 4. Transfer the mixture to an oven-safe baking dish, spreading it out evenly.
5. Bake the dip in the preheated oven for 20-25 minutes, or until it’s hot and bubbly and the edges are lightly golden brown. 6. Once baked, remove the dip from the oven and let it cool slightly before serving.
7. Serve the Southwest Hot Chicken Dip warm with tortilla chips for dipping. 8. Enjoy your delicious dip as a crowd-pleasing appetizer or snack!