Chicken Taco Dip is an easy appetizer loaded with gooey cheese, taco spices, zesty jalapeños, and sour cream. Grab a bag of tortilla chips and serve this hot dip at your next game day party, Cinco de Mayo celebration, girls’ night or even Taco Tuesday!
Can we all agree that the dips are the most important part of any party? Besides the desserts, of course.
If you lose me at a party, chances are high that you’ll find me next to the chips and dip. I love a chilled dip like this 7-LAYER DIP and reader favorite Jalapeno Ranch Dip but sometimes, only a bubbling hot baked dip appetizer will do.
SAVE THIS CHICKEN DIP TO YOUR FAVORITE PINTEREST BOARD!
Like this Chicken Taco Dip. Cheesy creamy layers blended with shredded chicken, refried beans and taco spices: this dip has it all!
I’ve been eating it nonstop since it came out of the oven. The family will be lucky if there’s any left. Guess I’ll have to make it again (and again . . . and again).
Don’t want to make it with chicken? Make this Taco Dip with Ground Beef instead!
Why this Chicken Taco Dip is Best
- It’s super easy to put together and can be ready in less than half an hour.
- Made with Shamrock Farm’s Sour Cream , and diced jalapeños for a perfect balance of creamy and spicy flavors.
- A perfect way to use leftover chicken!
- Delicious as an appetizer, game day snack or party food to share.
What do I need?
Here are the ingredients you need to make this easy dip recipe.
- shredded chicken
- refried beans
- cream cheese
- sour cream
- diced jalapeños
- taco seasoning
- shredded cheese
- lime juice
- fresh cilantro
These ingredients blend beautifully together in the dip. The cream cheese and sour cream complement the taco spices so it tastes flavorful and zesty, but not overwhelmingly spicy.
Can I make this ahead of time?
Chicken Taco Dip is best served warm fresh from the oven!
If you want to make this in advance, I would follow all the steps in the recipe up until baking. Cover the unbaked dip and store in the fridge.
When ready to serve, bake the dip for about 25 minutes–or until the cheese is melted and bubbly.
Don’t forget to serve it with lots of crunchy tortilla chips for dipping!
What kind of cheese is best for taco dip?
I use a Mexican cheese blend with Colby, Monterey and Cheddar cheese in this chicken dip. It has a nice balance of sharp and mild flavors.
If you don’t have a Mexican cheese blend handy, you can make this dip with shredded cheddar, Monterey Jack or Colby Jack instead.
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Aren’t you glad there are so many ways to have TACOS in your life?
Appetizer Recipes
This Taco Braid will keep your guests happy and fed! As an appetizer or a main course, it’s always a crowd pleaser.
These Chicken Enchilada Bites are another easy appetizer you can make in your slow cooker! For a different take on chicken appetizers, check out this Loaded BBQ Chicken Nachos Recipe too.
Need a slightly more refined finger food appetizer? I love serving Sausage Cranberry Brie Bites, especially around the holidays.
And I can’t mention favorite appetizers without reminding you about Carne Asada Taco Boats! The meat can even be prepared in advance so you don’t have to worry about rushing when it’s party time.
Dip Recipes
There are nearly endless ways to combine your favorite taco flavors into delicious dips! This Easy Layered Taco Dip is made with ground beef and topped with a colorful sprinkling of green onions and tomatoes.
Fans of spicy chicken will go wild for this Slow Cooker Buffalo Chicken Dip. It’s a perfect one to make for game day!
Afterward, dig into this Chocolate Cheesecake Dip for dessert.
Save these other delicious dip ideas so you’re never without something delicious to bring to the table.
- Easy Pepperoni Pizza Dip
- Dill Pickle Egg Salad Dip
- Pico de Gallo
- Texas Caviar {aka Cowboy Caviar}
- Edamame Guacamole
- Classic Guacamole
- Galaxy Salsa
- Dill Pickle Hummus
- Roasted Garlic Hummus
- Buffalo Chicken Cheese Ball
Be the one who brings the best Chicken Taco Dip to the party! Made with easy ingredients, this baked dip is ready to eat in no time.
Chicken Taco Dip
Equipment
- 1 cutting board
- 1 medium skillet
- 1 silicone spatula
- 1 pie plate or 8 x 8-inch baking dish
Ingredients
- 16 ounces refried beans
- 8 ounces cream cheese room temperature and cut into smaller squares
- 1 cooked shredded chicken breast does not need to be seasoned
- 1 ½ tablespoons Homemade Taco Seasoning
- 2 cups shredded Mexican Cheese Blend divided
- 1 cup Shamrock Farms Sour Cream
- 1 tablespoon diced jalapeños drained, if necessary. Can add more or less to taste.
- juice of half lime
- 1 teaspoon chopped fresh cilantro
- tortilla chips for serving
Instructions
- Preheat oven to 375 degrees F. and prepare a pie plate or 8 X 8-inch baking dish by spraying it with cooking spray.
- In a medium skillet over medium-low heat, combine the refried beans and cream cheese squares. Heat until smooth and completely blended.
- Mix in taco seasoning, shredded chicken, and mix thoroughly.
- Remove from heat and add 1 cup of the shredded Mexican cheese, jalapeños, sour cream, and lime juice, mixing well.
- Pour into prepared baking dish and evenly distribute the remaining cheese, and cilantro over the top.
- Bake for 15 – 20 minutes or until bubbly with cheese slightly browned.
- Serve immediately with tortilla chips for dipping.
Nutrition
This was originally a sponsored post published May 1, 2017. It has been updated in format and with pictures on 2/10/22.
