Chicken Verde Dip Football Friday
A creamy, zesty chicken verde dip perfect for game-day snacking.
Servings: 4 servings
Ingredients
- 2 cups shredded cooked chicken rotisserie or cooked and shredded
- 1 cup salsa verde
- 8 oz cream cheese softened
- 1/2 cup sour cream
- 1 cup shredded cheddar or Mexican blend cheese divided if desired
- 1 tbsp lime juice optional
- salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C). If using a broiler, arrange an oven-safe dish for later broiling.
- In a mixing bowl, combine the softened cream cheese, sour cream, and salsa verde until smooth and evenly mixed.
- Stir in the shredded chicken, 3/4 cup of the shredded cheese, and lime juice if using; season with salt and pepper to taste.
- Spoon the mixture into a baking dish and spread evenly.
- Bake for 15–20 minutes until heated through and bubbly; if you want a browned top, sprinkle remaining cheese and broil 1–2 minutes until golden.
- Remove from oven and let rest 2–3 minutes before serving with chips, crackers, or vegetables.
Equipment
- oven or broiler
- Baking Dish
- Mixing Bowl
- Spatula
- Measuring Cups and Spoons
Notes
- Use rotisserie chicken to save time.
- Adjust salsa verde amount for desired heat.
- Softening the cream cheese prevents lumps.
- Broil briefly for a golden cheesy top.