Mexican Chicken Dip Recipes

MEXICAN CHICKEN DIP

Steps:

• Preheat oven to 350F.
• Butter 13 x 9 inch baking dish.
• Heat oil in medium skillet over medium heat.
• Add onion, garlic, cumin and cayenne pepper and saute until onion is translucent, about 6 minutes.
• Add bell pepper and jalapenos and saute until soft, about 4 minutes.
• Transfer to bowl using slotted spoon.
• Add chicken to skillet and cook until opaque, stirring occasionally, about 6 minutes.
• Add onion mixture to chicken and stir to combine well.
• Transfer to prepared baking dish.
• Pour salsa over.
• Top with cheeses.
• Cover and bake until cheese melts, about 10 minutes.
• Dollop with sour cream, sprinkle with green onion and serve immediately.

CHICKEN MEXICAN DIP - SUPER EASY!

Steps:

• In a microwavable bowl, microwave the chicken until it is hot (it takes my microwave 1 - 2 minutes).
• When it is hot, shred the chicken with two forks.
• Throw the cream cheese on top of the chicken and microwave on 10 second intervals until the cream cheese is softened and easy to stir.
• Stir in the salsa.
• Stir in the cheese.
• Stir in any additional ingredients that you choose. Optional - onion, black beans, cilantro - whatever you like! I usually use a red onion, but it tastes just as great without it.
• You can serve this hot or cold. I normally use Scoops, since the chicken can break thinner chips.
• This makes a small batch of appetizer portions. Double or triple the recipe if you are feeding a crowd! This dip is always one of the first to go, when I take it to parties.

CROCK POT MEXICAN CHICKEN DIP

Steps:

• Boil and shred chicken breast.
• Combine all ingredients in crockpot.
• Cook on low for at least 3 hours.
• Serve with chips or crackers.

MEXICAN CHICKEN DIP WITH LIME

Steps:

• Line 9-inch pie pan with plastic wrap, allowing wrap to extend over edge of pan. In small bowl, mix cream cheese and sour cream until well blended. Stir in lime peel. Spread mixture in pie pan.
• Sprinkle chicken and olives over cream cheese mixture. In small bowl, stir refried beans to soften. Spread beans over chicken mixture. Cover with plastic wrap; refrigerate at least 3 hours but no longer than 6 hours.
• To serve, unmold dip onto 10-inch flat serving platter; remove plastic wrap. Top dip with salsa, tomato, cheese and cilantro. Serve with tortilla chips.

FANTASTIC MEXICAN DIP

Steps:

• Crumble ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, mix in the taco sauce and set aside.
• In a large bowl, mix the sour cream, cream cheese and taco seasoning mix. Spread the mixture into a medium serving dish.
• Layer the sour cream mixture with beef mixture, Cheddar cheese and lettuce. Top with tomato, green onions and black olives.