Chicken Dip, Cheesy Style

This Cheesy Chicken Dip is simple and particularly 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 speedy trip under the broiler for a crispy browned top. Serve with tortilla chips.

Also known as Unfussy 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 unfussy 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 certainly one we make when we have company over.

For this Cheesy Chicken Dip Gather:

• 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 satisfying 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 regular 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!