Chicken Taco Dip
Written by: Lorie Kennedy
Chicken Taco Dip
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.