Salsa Verde Chicken Dip
This Salsa Verde Chicken Dip is creamy, cheesy, tangy, and slightly spicy. It is perfect for game nights, family gatherings, or any time you want a warm, comforting appetizer. Everyone loves it and it disappears fast.
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.