Mexican Chicken Dip
½ C Sour Cream
2 Tbsp. Milk
8 oz Cream Cheese, softened
1 ½ C Chicken (cooked and chopped)
¾ Tsp. Cumin
¼ Tsp. Salt
2 Tbsp. Jalapeno’s chopped
3 Drops Hot Sauce
½ C Chopped Tomato
½ C Shredded Cheddar Cheese
In a bowl, combine sour cream, milk and cream cheese until smooth.
Stir in all other ingredients except tomatoes and cheese.
Pour into 9 inch pie plate and bake at 350 degrees for 20-25 minutes or til bubbly.
Top with tomatoes and shredded cheese.
Serve with tortilla chips.
This recipe can be doubled easily.
This recipe can be made ahead.
Just refrigerate before cooking for up to two days.
Use whatever chicken you have: roasted chicken, grilled chicken or even the chicken strips (not breaded) that they sell precooked.
Just Chop it all up and it will work great!
Pairs Well With
I had this at a friends happy hour years ago and make changes to it all the time. It's an easy going recipe that you can make changes to depending on ingredients on hand. I usually add lots of fresh cilantro and sometimes some chipotle powder or chopped chipotles in adobo sauce. The dip also makes a great filler for pinwheels and wraps.