I love finding hot dip recipes that are easy to make but still impress everyone. This Salsa Verde Chicken Dip is one of those warm dips that just disappears the second it hits the table. It is creamy, cheesy, and full of flavor, and it counts as one of the warm dips easy to make when you do not want to spend forever in the kitchen. I usually make it for game nights or small get-togethers because everyone loves warm dips recipes that are cheesy and a little tangy.
This dip is also perfect for warm appetizer dips if you are hosting. It is one of my favorite hot dips for parties appetizers because it feels fancy but is actually one of the easy hot dips you can throw together in less than thirty minutes. If you are looking for hot dips recipes that are both hot appetizer dips and comforting, this one is a winner. I keep coming back to it because it checks all the boxes: hot dip recipes, dip recipes hot, easy hot dip recipes, warm dip recipes, best dips recipes, simple dip recipes, dips and appetizers for parties easy, best party dips, and easy appetizer dips.
Ingredients You Will Need
- 2 cups cooked chicken, shredded (I usually use rotisserie chicken, saves so much time)
- 1 cup salsa verde (you can use store-bought or make your own if you feel fancy)
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1 cup shredded cheddar or Monterey Jack cheese
- 1/2 tsp garlic powder
- 1/2 tsp cumin (optional, but gives a nice little kick)
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish, makes it look fancy)
I like to have all my ingredients ready before I start. It makes the process so smooth and nobody wants a messy kitchen when they are hungry.
Step-by-Step Instructions
Step 1: Preheat The Oven
Preheat your oven to 375 degrees Fahrenheit. This way the oven is ready when your dip is all mixed up.
Step 2: Mix The Base
In a big bowl, combine cream cheese, sour cream, garlic powder, cumin, salt, and pepper. Stir everything until it is creamy and smooth. I like to taste a little bit at this point to see if it needs more salt or spice.
Step 3: Add Chicken And Salsa Verde
Fold in the shredded chicken and salsa verde. Add half of the shredded cheese and mix until everything is coated in creamy goodness. You will already start smelling all the flavors coming together.
Step 4: Transfer To Baking Dish
Grease a 9 by 9 inch baking dish or any oven-safe bowl. Pour the mixture in and spread it evenly. Sprinkle the rest of the cheese on top. The cheesy top makes everything so irresistible.
Step 5: Bake It
Bake in the oven for about 20 to 25 minutes. You want it bubbly and a little golden on top. The smell alone will make everyone start hovering around the kitchen.
Step 6: Garnish And Serve
Take it out of the oven and sprinkle with fresh cilantro. Serve hot with tortilla chips, crackers, or even fresh veggies. I like to scoop a big chunk onto a plate and then sneak a bite before anyone else notices.
Meal Prep Tips
Making this dip ahead of time can save a lot of stress, especially when you are hosting or just want a quick snack ready. Here are some ways to prep it:
- Shred the chicken in advance and store it in an airtight container in the fridge. This way, when you are ready to make the dip, it is already cooked and ready to go.
- Mix the cream cheese, sour cream, and spices a day before. Keep it in the fridge so that when you combine it with chicken and salsa verde, it is quick and smooth.
- Assemble the dip in the baking dish the night before. Cover it tightly with foil or plastic wrap and store it in the fridge. You can bake it straight from the fridge the next day.
Storage Tips
If you have leftovers, it is easy to keep this dip fresh so you can enjoy it later. Here is how:
- Store leftovers in an airtight container in the fridge for up to four days. Reheat in the microwave or oven until warmed through.
- Freeze the dip for longer storage. Place it in a freezer-safe container and freeze for up to two months. Thaw in the fridge overnight before reheating.
- When reheating, add a little extra cheese or a splash of sour cream to keep it creamy and delicious.
Frequently Asked Questions
Can I make this dip spicy?
Yes. You can add diced jalapeños, a pinch of cayenne, or even a few drops of hot sauce. It gives the dip an extra kick without taking away the creamy, cheesy goodness.
Can I use rotisserie chicken?
Absolutely. Rotisserie chicken works perfectly and saves a lot of time. You just need to shred it and it is ready to mix into the dip.
Can I make this dip ahead of time?
Yes. You can prepare the dip a day ahead. Mix all the ingredients and store in the fridge. When ready to serve, bake it until hot and bubbly.
Can I freeze this dip?
Yes. Store it in a freezer-safe container for up to two months. Thaw it overnight in the fridge and reheat in the oven or microwave.
What can I serve this dip with?
This dip goes well with tortilla chips, crackers, fresh veggie sticks, or even slices of warm baguette. It works great as a warm appetizer dip for parties or casual snacking.
Salsa Verde Chicken Dip Recipe Card
Salsa Verde Chicken Dip
Ingredients
- 2 cups chicken cooked shredded (rotisserie chicken works great)
- 1 cup salsa verde
- 8 oz cream cheese softened
- 1/2 cup sour cream
- 1 cup cheddar cheese shredded
- 1 Monterey Jack shredded
- 1/2 tsp garlic powder
- 1/2 tsp cumin optional
- Salt to taste
- pepper to taste
- cilantro Fresh chopped (for garnish)
Instructions
Step 1: Preheat The Oven
- Preheat your oven to 375 degrees Fahrenheit.
Step 2: Mix The Base
- In a large bowl, combine cream cheese, sour cream, garlic powder, cumin, salt, and pepper. Stir until smooth. Taste and adjust seasoning if needed.
Step 3: Add Chicken And Salsa Verde
- Fold in shredded chicken, salsa verde, and half of the shredded cheese. Mix until everything is coated and creamy.
Step 4: Transfer To Baking Dish
- Grease a 9 by 9 inch baking dish. Pour the mixture in and spread it evenly. Sprinkle the remaining cheese on top.
Step 5: Bake
- Bake for 20 to 25 minutes or until bubbly and slightly golden on top.
Step 6: Garnish And Serve
- Remove from oven, sprinkle with chopped cilantro, and serve warm with tortilla chips, crackers, or veggie sticks.
Notes
Tips
- Shred chicken ahead of time to save prep time.
- Assemble the dip in advance and bake when needed.
- Add a little extra cheese or a splash of sour cream when reheating to keep it creamy.
- Try diced jalapeños for a spicier version.
Variations
- Slow Cooker Version: Mix all ingredients in a slow cooker and cook on low for 2 to 3 hours. Stir occasionally.
- Cheese Swap: Use a mix of mozzarella and cheddar for a different flavor.
- Make It Lighter: Use Greek yogurt instead of sour cream.
- Extra Crunch: Top with crushed tortilla chips for a crispy layer before serving.
Making this Salsa Verde Chicken Dip always feels like a little win in my kitchen. It is one of those hot dip recipes that everyone loves and it is very easy to make. This dip is creamy, cheesy, and full of flavor, which makes it one of my favorite warm dips. It is perfect for warm dips easy enough to throw together on busy days, but fancy enough to impress guests.
If you are looking for warm dips recipes or warm appetizer dips for a small gathering, this one checks all the boxes. It works as hot dips for parties appetizers, easy hot dips, and even hot dips recipes you can make ahead. This hot appetizer dips recipe is one of those hot dip recipes that never fails.
This is definitely a hot dip to keep in your recipe box. It counts as dip recipes hot, easy hot dip recipes, warm dip recipes, best dips recipes, simple dip recipes, dips and appetizers for parties easy, best party dips, and easy appetizer dips. Every time it is served, people keep asking for more and it makes hosting feel simple and fun.
