This Cheesy Chicken Dip is simple and very cheesy! A blend of cream cheese, mayo, both chihuahua cheese and monterey jack, tender cooked chicken and green chiles are baked until nice and melty. A quick trip under the broiler for a crispy browned top. Serve with tortilla chips.
Also known as Easy Breezy Chicken Cheesy Dip. Yes, my sisters and I actually called this dip that. Okay, so we still do, BUT only because originally this dip didn’t have a name. My sister Christine is responsible for introducing this incredibly easy and addictive dip to our family many many years ago. And if I recall, we demolished it in 3.2 seconds flat, it’s that good.
This is my updated version of that original recipe.
No longer using canned chunked chicken that smells like tuna fish (so gross) and bagged Mexican cheese blend. Instead, chopped non-canned chicken, freshly grated cheeses and the addition to green onions and some chopped cilantro sprinkled over top before serving. As you can clearly see, this isn’t the lightest of dips. There’s cheese, cheese, more cheese and mayo. Oh and chicken for a little protein, but mostly there’s cheese. This dip isn’t something I make for myself on a Wednesday afternoon, but it’s definitely one we make when we have company over.
To Make This Cheesy Chicken Dip You Will Need:
- cream cheese – Acts as a thick, stable, and creamy base that provides a rich texture and mild tang.
- mayonnaise – A rich and creamy base that binds ingredients together, preventing oil separation during heating.
- cornstarch – Also helps keep the dips from becoming oily.
- chihuahua cheese – A popular Mexican semi-soft cow’s milk cheese that’s great for melting.
- monterey jack – A mild, semi-hard American white cheese made from cow’s milk that’s also great for melting.
- cooked chicken – Use leftover grilled, roasted or rotisserie chicken.
- chopped green chiles – Use regular or fire-roasted.
- green onions – Use the light green parts in the dip and save the dark green tops for serving.
for serving:
- green onions – Use the dark green parts.
- cilantro – Adds a pop of herbaceous freshness.
- tortilla chips – Use a sturdy thick chip. I like Fiesta Grand brand (not sponsored).
Start by throwing some softened cream cheese into a bowl. Add in a cup of mayo and a tablespoon of cornstarch. The cornstarch will help so the cheese doesn’t separate and get all oily.
Mix until combined. Some lumps are fine and will smooth out when the rest of the ingredients are mixed in.
Next add in 2 cups of grated chihuahua cheese (which is roughly one 8-ounce package) and 1 cup grated Monterey Jack cheese. Add in 1½ cups of chopped cooked chicken (either leftover roasted, grilled or rotisserie). Add in 1 (4.5-ounce) can of chopped green chiles and the chopped light parts from 2 to 4 green onions.
Then mix together.
Until thoroughly combined.
Transfer the dip mixture to a skillet or oven-safe baking dish and bake in your preheated oven for 20 to 25 minutes – any longer and you risk the cheese separating and the dip becoming oily (although it’s still delicious if/when this happens). Switch your oven to broiler and carefully move the pan to the second rack away from the broiler. Broil for 1 minute or until lightly golden in spots.
Remove and let cool for 10 minutes before serving.
Those ^^^ brown edges are my absolute favorite thing!
Sprinkle with fresh chopped cilantro and the dark parts from the sliced green onions.
…and serve with sturdy tortilla chips.
Enjoy! And if you give this Cheesy Chicken Dip recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Cheesy Chicken Dip
Ingredients
- 8 ounces softened cream cheese
- 1 cup mayonnaise
- 1 tablespoon cornstarch
- 2 cups grated chihuahua cheese
- 1 cup grated monterey jack cheese
- 1½ cups chopped cooked chicken, leftover roasted, grilled or rotisserie
- 1 4.5 ounce can chopped green chiles
- 2 to 4 green onions, light parts chopped, dark green parts sliced for garnish
FOR SERVING:
- chopped fresh cilantro, for serving
- thick sturdy tortilla chips
Equipment
Instructions
- Preheat your oven to 350°F (or 180℃).
- In a medium bowl combine the cream cheese, mayo and cornstarch. Add in the cheeses, chopped chicken, chiles and chopped light parts of 3 to 4 green onions and mix thoroughly.
- Pour chicken and cheese mixture into an 8x11 baking dish and spread in an even layer. Slide into your preheated oven and bake for 20 minutes. Switch your oven to broiler and carefully move the pan to the second rack away from the broiler. Broil for 1 minute or until lightly golden in spots.
- Remove allow to cool slightly before sprinkling with chopped cilantro and digging in with tortilla chips.
Notes
This recipe was originally posted on February 5th, 2016 and has been updated with clear and concise instructions, new photography and helpful information.
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SHOULD be eating this while watching the Oscars! Will find an excuse for next week! Never ceases to amaze me that there isn’t a single recipe you present your lucky readers that I wouldn’t make! Thank you for making me a infinitely better cook and making my husband ask repeatedly, “is this a recipe from your blog girl?”. You are the greatest!
I know I am late to the party but was scrolling through and this looked amazing. What is chichuuaa cheese? Cheddar or is it a real cheese I have never heard of LOL!
Thanks!
Hi Kelly! Yes, it’s a real cheese! I find it in the deli section but feel free to swap in Monterey Jack if you can’t find it. ❤️
I just made this using all Greek yogurt in place of the mayo, and it is delicious! Thanks for the recipe!
Oh.
My.
Gosh
I read the recipe, made it on a whim for the first time ever & took it to a holiday gathering.
Had it for breakfast the following morning, probably because I was instantly addicted!
Made another batch the next day (two days after first batch).
Sooooooo Yummmmmy!!!