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Home / Appetizers

Chicken Taco Dip

4.78
/5
15 minutes
15 Comments
Jump to Recipe Print Pin
By: The Chunky Chefpublished: 12/04/2019

This post may contain affiliate links. Please read my disclosure policy.

Loaded with bold flavors, this Southwestern Chicken Taco Dip is crazy addicting and always a crowd-pleaser!  Perfect to make-ahead and no-bake, which means you can be party ready in no time! #tacodip #chicken #makeaheadrecipe #dip #partyfood #appetizer #southwestern #nobake

Creamy with a kick, this chicken taco dip is made with simple ingredients, is perfect to make-ahead, and is completely no-bake. Be party ready in no time!  Chicken, cream cheese, taco seasoning, black beans, corn, and more all combine to make the most delicious dip ever!

Party food recipes like this Chicken Taco Dip are great for game days, holidays, and pretty much any gathering.  Party guests love finger foods and dips!  We LOVE easy, prep-ahead recipes like my Bacon Ranch Cheese Ball and this taco dip is one of my Appetizer recipes you’ll definitely want in your collection!

Loaded with bold flavors, this Southwestern Chicken Taco Dip is crazy addicting and always a crowd-pleaser!  Perfect to make-ahead and no-bake, which means you can be party ready in no time! #tacodip #chicken #makeaheadrecipe #dip #partyfood #appetizer #southwestern #nobake

CHICKEN TACO DIP

This is a recipe that I came up with on accident.  For real!

I was making my Chicken Taco Pinwheels, and got a bit on my finger and ate it.  Obviously it tastes amazing in the wraps for the pinwheels, but as I tasted it, I realized with some minor tweaks, it would be fantastic as a dip.

So I went to work, adding a few ingredients, tweaking some amounts to make it a bit creamier, and viola… this fantastic taco dip was born!

HOW TO MAKE CHICKEN TACO DIP

This recipe has very little steps, but is SO packed with flavor!

  1. Shred chicken, if not done already.
  2. Mix cream cheese, sour cream, taco seasoning and garlic.
  3. Stir in chicken, cheese, tomatoes and green chiles, corn, black beans, green onions and cilantro.

how to make no bake chicken taco dip

PREPARATION TIPS

  • If using leftover chicken or a rotisserie chicken that isn’t hot – warm it up in the microwave for a bit.  Warm chicken will shred easier than cold chicken.
  • Shred in two stages – I use my hands to break the chicken up into smaller pieces, then bust out my hand mixer and use it to shred the chicken into finer pieces.
  • Rinse the black beans – that starchy black liquid in a can of black beans isn’t all that appetizing, and you certainly don’t want that in your dip.  Toss the beans into a colander and give it a rinse with cold water.
  • Drain canned ingredients really well – the liquid in the cans will water down the dip, turning it into a soupy mess.  I like to put the beans, tomatoes and green chiles, and corn into a colander and let it sit in my sink while I’m getting everything else ready.

Chicken taco dip in serving bowl

VARIATIONS OF TACO DIP

  • Spicy – I think this dip is between a mild and medium heat level, but if you want to turn up the heat, you could add some finely minced jalapenos, or an extra can of diced green chiles (hot or mild).  You could also add some cayenne pepper as well.
  • Meat changeup – swap the chicken for some shredded turkey, browned crumbled sausage, pork or beef.
  • Cheese changeup – not a fan of Mexican-blend cheese and Pepper-jack?  Try some different types, like cheddar, colby, etc.
  • Baked – if you prefer a baked dip, try combining these ingredients into a baking dish, top with a little more shredded cheese, and bake at 350 F degrees until hot and bubbly.

Chip scoop of chicken taco dip

MAKING CHICKEN TACO DIP AHEAD OF TIME

No bake dips like this one are SO perfect for making ahead of time… since all the flavors really have time to mesh together!

Combine all the ingredients, then transfer to a container and refrigerate for 1-2 days.

STORAGE

Leftover dip (if you have any!), should be refrigerated in an airtight container and consumed within 3-4 days.

SPECIAL EQUIPMENT FOR THIS RECIPE

  • Hand Mixer – this model is a true workhorse in my kitchen!

Loaded with bold flavors, this Southwestern Chicken Taco Dip is crazy addicting and always a crowd-pleaser!  Perfect to make-ahead and no-bake, which means you can be party ready in no time! #tacodip #chicken #makeaheadrecipe #dip #partyfood #appetizer #southwestern #nobake

BE SURE TO SCROLL DOWN TO CHECK OUT OTHER READERS’ COMMENTS FOR TIPS AND REVIEWS.

AND DON’T FORGET, IF YOU’VE MADE THIS RECIPE, LEAVE A COMMENT AND PLEASE GIVE IT A STAR RATING LETTING ME KNOW HOW YOU ENJOYED IT!

Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!

Chip scoop of chicken taco dip

Chicken Taco Dip

4.78 from 9 votes
Author: The Chunky Chef
Prep Time: 15 minutes
Total Time: 15 minutes
Calories: 343
Servings: 10 people
(hover over # to adjust)
Print Rate Pin
Chicken, cream cheese, taco seasoning, black beans, corn, and more all combine to make the most delicious dip ever!

Ingredients

  • 12 oz cream cheese softened
  • 3/4 - 1 cup sour cream
  • 2 Tbsp taco seasoning approximately one packet
  • 1 1/2 tsp garlic very finely minced or grated
  • 2 cups shredded chicken
  • 1 cup shredded Mexican-blend cheese
  • 1/2 cup shredded Pepper-jack cheese
  • 10 oz can diced tomatoes with green chiles drained
  • 8 oz can whole-kernel corn drained
  • 8 oz canned black beans drained
  • 5 green onions thinly sliced
  • 1/2 - 1 cup minced fresh cilantro
  • juice of half a lime

Instructions

  • In a large mixing bowl, add cream cheese, sour cream, taco seasoning and garlic. Use a hand mixer to beat until well combined.
  • Stir in remaining ingredients.
  • Cover and chill mixture for at least 1 hour for best flavor.
  • Serve cold with chips and enjoy!

Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!

Chef Tips

Recipe preparation time does not include chilling time, as that will vary from person to person.
Sour cream amount can vary based on how creamy you want the dip.  Cilantro amount will vary based on your tastes.
SHREDDED CHICKEN RECOMMENDATIONS:
  • Tequila Lime Chicken - cook as directed, then shred (this gives the best flavor)
  • Rotisserie chicken (store-bought or homemade)
  • Leftover cooked chicken from another recipe 
  • Canned chicken (this is the easiest option, but not the best flavor)

Video

Nutrition Disclaimer

The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

Did You Make This?Tag @the_chunky_chef on Instagram and hashtag it #thechunkychef so I can see what you made!
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Meet The Chunky Chef

Hey there! I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’!

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Recipe Rating




  1. Tiffany says

    Posted on 2/7 at 5:43 pm

    This recipe is SOOOOOO good and so simple! I tossed boneless skinless chicken thighs in taco seasoning and baked then shredded them for my shredded chicken – so good. Also cut fresh corn off the kernel rather than canned – gave it a nice crunch and sweetness. Boyfriend loved it so much he’s having me make it again a week later 😫😂😂

    Reply
    • Vicki says

      Posted on 5/13 at 3:56 pm

      Did you still also put taco seasoning in the mix as well? Or just cooked the chicken in it instead of?

      Reply
  2. Jennifer Perren says

    Posted on 11/5 at 6:47 pm

    Great stuff! I used canned chicken and swapped black beans for pinto. (We don’t like black beans) I put it in a 9 x 13 baking dish and topped with more cheese. Baked it for about 25 minutes, until the cheese was nice and melted. Yum!

    Reply
    • Vicki says

      Posted on 5/13 at 3:54 pm

      At what temp?

      Reply
  3. Tammy Carroll says

    Posted on 7/31 at 10:02 pm

    Delicious hot!!

    Reply
    • Frankie Smith says

      Posted on 10/2 at 5:35 pm

      How did u heat it? Can it be placed in a crockpot to keep it warm??? Bake it first? I have questions! Lol

      Reply
      • Jennifer Perren says

        Posted on 11/5 at 6:50 pm

        After I mixed, I just put everything in a 9 x 13 cake pan. I am sure you could put it in the crock pot.

        Reply
  4. Nancy Roberson says

    Posted on 2/7 at 6:20 pm

    My family loves it made it the super bowl

    Reply
  5. Andrea says

    Posted on 4/26 at 7:37 pm

    Thank this is amazing! I made a few changes such as minus scour cream and cilantro for the littles! I am going to try using this as the mixture in quesadillas next time ! 🤗

    Reply
  6. Beth says

    Posted on 12/7 at 11:23 pm

    The best kind of dip! It’s o easy to make and it’s so tasty!

    Reply
  7. Catalina says

    Posted on 12/7 at 8:48 am

    Now I know what I will make for our tonight’s game night dinner!

    Reply
  8. Erin | Dinners,Dishes and Dessert says

    Posted on 12/6 at 5:36 pm

    This Chicken Taco Dip looks incredibly delicious!

    Reply
  9. Kimberly says

    Posted on 12/6 at 1:29 am

    Holy cow that looks SO good! I think I already have everything to make it, can’t wait!

    Reply
  10. Sara Welch says

    Posted on 12/5 at 6:52 pm

    What an awesome dip, and so easy too! This will make excellent football food this weekend! Yum!

    Reply
  11. Demeter says

    Posted on 12/5 at 3:09 pm

    You can pretty much make a meal out of this dip! It’s fully loaded!!

    Reply

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Hey there! I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’!

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