The next time you go to a friend’s house, offer to bring an appetizer and make this Cheesy Chicken Dip! Warm dips are always a crowd pleaser, and this one is no exception. I love serving sliced sweet baby bell peppers for dipping, or – even though they aren’t technically real food approved – tortilla chips would be a fabulous dipper as well. Let me know how it goes in the comments!
Sponsor Shoutout: Valley Fresh
For this recipe, I used a clean, organic canned chicken by Valley Fresh because sometimes I just don’t have homemade on hand. Making everything from scratch is a wonderful goal, but sometimes life simply gets in the way, and the convenience of already cooked chicken can make all the difference. And when it’s certified USDA organic with simple ingredients (sans antibiotics or anything artificial), there’s nothing to feel guilty about whatsoever! Oh, and I didn’t mention that the can is BPA-free, too – so no worries on that one!
Cheesy Chicken Dip
- 8 ounces cream cheese - softened
- 16 ounces sour cream
- 8 ounces sharp cheddar cheese - shredded, about 2 cups
- 10 ounces canned organic chicken - drained and shredded (I used 2 5-ounce cans Valley Fresh organic) or 1 1/4 cups shredded cooked chicken
- 2 teaspoons chili powder
- 2 teaspoons cumin
Preheat oven to 400° F.
Thoroughly mix all ingredients together in a square or oval baking dish and bake until golden brown on top, about 15 - 20 minutes.
Serve with sliced bell peppers for dipping.
We recommend organic ingredients when feasible.