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High Protein Mexican Chicken Dip - A Crowd-Pleasing, Satisfying Snack

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 2 cups cooked shredded chicken (rotisserie or poached; breast meat keeps it lean)
  • 1 cup plain Greek yogurt (2% or nonfat, your choice)
  • 4 oz light cream cheese, softened
  • 1 cup shredded Mexican blend cheese (plus 1/4 cup for topping)
  • 1/2 cup salsa (medium heat works for most people)
  • 1/2 cup black beans, drained and rinsed
  • 1/2 cup corn kernels (frozen and thawed or canned, drained)
  • 1 small red onion, finely diced (about 1/3 cup)
  • 1 jalapeño, seeded and minced (optional)
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt (adjust to taste)
  • 1/4 tsp black pepper
  • Juice of 1/2 lime
  • Fresh cilantro, chopped (for garnish)
  • Optional mix-ins: chopped tomatoes, green chiles, hot sauce
  • For serving: tortilla chips, sliced bell peppers, celery sticks, warm tortillas, or lettuce cups

Method
 

  1. Prep your chicken. Shred cooked chicken with two forks. If using rotisserie, remove skin and bones first. Aim for bite-sized shreds for better texture.
  2. Soften the base. In a large bowl, whisk the Greek yogurt and softened cream cheese until smooth. This helps avoid lumps and keeps the dip creamy.
  3. Add the flavor builders. Stir in salsa, chili powder, cumin, garlic powder, salt, pepper, and lime juice. Taste and tweak seasoning now before adding mix-ins.
  4. Fold in the protein and veg. Add shredded chicken, black beans, corn, red onion, and jalapeño (if using). Mix gently to keep the chicken shreds intact.
  5. Stir in the cheese. Fold in 1 cup shredded Mexican blend cheese. Save the extra 1/4 cup for the top if baking.
  6. Choose your path: baked or no-bake. For a cold dip, chill for 30–60 minutes to let flavors meld. For a hot dip, spread into a lightly greased 9-inch baking dish and top with remaining cheese.
  7. Bake (if heating). Bake at 375°F (190°C) for 18–22 minutes, until bubbling at the edges and the top is melted and lightly golden.
  8. Garnish and serve. Sprinkle with chopped cilantro. Serve with chips or fresh veggies, or spoon into warm tortillas for a quick taco-style snack.