Creamy Mexican Shredded Chicken Dip (High Protein!)
User Reviews
5
Creamy Mexican Shredded Chicken Dip (High Protein!)
Description
Creamy Mexican Shredded Chicken Dip (High Protein!) features a mix of softened cream cheese and plain Greek yogurt combined with salsa, canned green chiles, cumin, and half the shredded Mexican cheese to form a smooth base. Folded into shredded rotisserie chicken and green onions, the mixture is transferred to a baking dish, topped with the remaining cheese, then baked and briefly broiled to achieve a bubbling, lightly browned top. This process yields a warm, creamy dip with a mild smoky spice and a cheesy finish.
The dip’s texture balances creamy and chunky from the shredded chicken and chiles. It can be served warm as a snack or appetizer, paired naturally with tortilla chips for scooping.
Variations include swapping salsa for enchilada sauce, adding jalapenos for extra heat, or mixing in black beans or corn for more texture and flavor complexity. Fresh cilantro or extra sliced green onions can garnish the dip to enhance its freshness. Dairy-free substitutions are possible by using alternatives such as dairy-free cream cheese and yogurt.
Ingredients
- 4 oz. cream cheese softened, reduced fat
- 1/2 cup Greek yogurt plain, 120g
- 1 cup salsa chunky
- 1 (4-oz.) green chiles canned
- 1 tsp cumin
- 2 cup Mexican shredded cheese divided, 226g
- 4 cups rotisserie chicken or LFF Shredded Chicken works great!, shredded, 400g
- 3 green onions sliced, plus more for garnishing
Instructions
- Preheat the oven to 350 degrees F. Spray a baking dish with cooking spray.
- In a medium bowl, mix together the cream cheese, greek yogurt, salsa, green chiles, cumin and half of the cheese until combined (I used a hand mixer).
- Then fold in the chicken and green onions.
- Transfer the mixture to the baking dish and top with the remaining cheese.
- Bake for 20 minutes, then broil for 5 minutes, or until the cheese is bubbly and just starting to brown.
- Sprinkle with more green onions (if desired) and serve with tortilla chips. Then enjoy!
Notes
- To make a dairy-free version, substitute all dairy ingredients with their plant-based counterparts.
- Add diced jalapenos or an extra can of hot chiles to increase spiciness.
- Incorporate a can of black beans or corn for added texture and carbohydrates.
- Swap salsa for enchilada sauce to change the sauce flavor.
- Garnish with fresh cilantro to add a fresh herbal note.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 196 kcal
% Daily Value*
| Serving | 1/10 of recipe | |
| Calories | 196kcal | 10% |
| Carbohydrates | 3.8g | 1% |
| Protein | 19.3g | 39% |
| Fat | 11.5g | 18% |
| Saturated Fat | 5.9g | 30% |
| Fiber | 0.8g | 3% |
| Sugar | 1.4g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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