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–+ servings
Jennifer Johnson

Cheesy Chicken Nacho Dip: Discover the Ultimate Recipe!

A creamy and cheesy dip made with shredded chicken, perfect for serving with tortilla chips.
Print Recipe
Prep Time 10 minutes
Total Time 2 hours 10 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Mexican
Calories: 290
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups cooked shredded chicken
  • 1 10-ounce can diced tomatoes with green chilies, drained
  • 1 8-ounce package cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Salt and pepper to taste
  • 1/4 cup chopped fresh cilantro optional
  • Tortilla chips for serving

Method
 

  1. In a slow cooker, combine the shredded chicken, diced tomatoes, cream cheese, cheddar cheese, and Monterey Jack cheese.
  2. Add the garlic powder, onion powder, chili powder, cumin, salt, and pepper. Stir until well combined.
  3. Cover and cook on low for 2 to 3 hours, or until the cheeses are melted and the dip is heated through. Stir occasionally to ensure even heating.
  4. Once ready, sprinkle with chopped cilantro if desired and serve warm with tortilla chips.

Nutrition

Serving: 1/6 of the dipCalories: 290kcalCarbohydrates: 5gProtein: 20gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 8gCholesterol: 70mgSodium: 500mgFiber: 1gSugar: 2g

Notes

  • For a spicier dip, add sliced jalapeños or a dash of hot sauce to the mixture before cooking.
  • You can substitute the chicken with shredded rotisserie chicken for a quicker option.

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