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Tamale Dip

This Tamale Dip is SO EASY! Creamy, cheesy, and packed with shredded chicken and spices for a crowd-pleasing Mexican-inspired appetizer.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Appetizer
Cuisine: Mexican
Keyword: Cheesy, Chicken, Easy, Party, Quick
Servings: 6 servings

Ingredients

  • 8 oz cream cheese
  • 2 cups Mexican blend cheese
  • 14 oz creamed corn
  • 8 oz diced tomatoes
  • 1/2 cup sour cream
  • 2 cloves minced garlic
  • 1 tsp chili powder
  • 1 1/2 cups shredded chicken
  • salt to taste
  • 1 tsp olive oil
  • toppings sour cream, olives, cilantro, jalapeños, or as desired

Instructions

  • Heat 1 tsp olive oil in your skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
  • Add the shredded chicken and stir to coat with the garlic and olive oil. Sprinkle in the chili powder and a pinch of salt, cooking for another 2-3 minutes to let the spices meld with the chicken.
  • In a large mixing bowl, combine the softened cream cheese, sour cream, and creamed corn. Use a spatula to blend until smooth and creamy.
  • Fold in 1 1/2 cups of the Mexican blend cheese and the diced tomatoes. Gently mix to distribute all ingredients evenly without breaking up the tomato chunks too much.
  • Add the seasoned shredded chicken to the creamy mixture and stir until everything is well incorporated.
  • Transfer the dip mixture to your baking dish or oven-safe skillet. Sprinkle the remaining 1/2 cup of Mexican blend cheese on top.
  • Bake at 350°F (175°C) for about 20 minutes, or until the cheese is melted and the dip is hot and bubbly.
  • Remove from the oven and let cool slightly. Top with your favorite garnishes like sour cream, sliced olives, and fresh cilantro. Serve warm with tortilla chips or veggies for dipping.

Equipment

  • Mixing Bowl
  • Skillet or sauté pan
  • Baking dish or oven-safe skillet
  • Spatula or Wooden Spoon
  • Measuring Cups and Spoons

Notes

  • Soften cream cheese to room temperature for smooth blending.
  • Avoid overcooking garlic to prevent bitterness.
  • Store leftovers in airtight container in refrigerator up to 3 days.
  • Freeze dip up to 2 months; thaw overnight before reheating.
  • Customize toppings with jalapeños or olives for extra flavor and heat.