I realized the other day that it has been over 4 months since I shared a dip recipe with you.
I mean, WHAT?
That is not in the slightest bit ok, so I decided to remedy that today with a chicken enchilada dip that is one of my very favorites.
I have been making various versions of this dip for years, but for a tailgate this past weekend, I decided to try to switch it up a little, and holy moly, I think I finally hit the jackpot. It was absolutely delicious, and people were going to town on it.
It’s really easy to make — just toss everything into a bowl and stir. You could also add in some shredded cheddar and heat it up, but I personally like it just like this. I know my impatient self usually likes to eat things right away, but I definitely think this tasted much better the next day. The spices had the chance to marry together, and it became so much better.
There are a few key things that make this version of the dip so darn good. First, I usually use canned chicken, but this time I decided to get a rotisserie chicken, and man, did that make a difference. And, as a bonus, a whole rotisserie chicken ended up being cheaper than the two cans of chicken I was going to get. Score! It’s definitely a bit more work than a can of chicken, but trust me: it’s totally worth it.
I also used a combination of sour cream and cream cheese, rather than all cream cheese. The sour cream makes the dip not nearly as thick and much easier to scoop, but you still get the flavor of the cream cheese.
Finally, instead of a can of tomatoes, I used a can of salsa verde. I loved that flavor so much, and it gave a fabulous little tang to the whole thing.
Chicken Enchilada Dip
Ingredients
- 16 oz sour cream
- 8 oz cream cheese softened
- 1 cup {or one 7-8 oz. can} salsa verde {I used Herdez}
- Meat from one rotisserie chicken chopped
- 4-6 green onions chopped
- 1 tsp minced garlic
- 2-3 Tbsp fresh cilantro chopped
- 1 Tbsp chili powder
- 2 tsp cumin
- 1 tsp dried oregano
- 1 tsp paprika
- 1 tsp Goya Adobo spice blend {or salt}
Instructions
- 1. In a bowl, mix together the sour cream and cream cheese until well blended, and then stir in the salsa. Add in remaining ingredients and blend well. Cover and refrigerate for at least 4 hours, but preferably overnight. Garnish with chopped green onions and cilantro, and serve with tortilla chips.
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