Hot Chicken Dip Recipe - Allrecipes.com
Hot Chicken Dip Recipe
  • READY IN 25 mins

Hot Chicken Dip

Recipe by  

"Try this zippy new dip with tortilla chips! Packed with chicken flavor and mildly spicy, it's sure to be a hit!"

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Ingredients Edit and Save

Original recipe makes 6 cups Change Servings
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  • PREP

    5 mins
  • COOK

    20 mins
  • READY IN

    25 mins

Directions

  1. In a medium saucepan over medium heat, mix together the chicken, diced tomatoes with green chile peppers, cream cheese and cream of chicken soup. Cook 20 minutes, stirring frequently, until the dip begins to thicken.
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Reviews More Reviews

Most Helpful Positive Review
Nov 02, 2004

I really like this recipe, and it was a huge hit at my party. My only criticism is that it could be a little spicer and I added some shredded cheddar, and it made it even cheesier! The cream cheese is nice for thickening it, but I thought it need a little more "cheese" to it - since all the canned soup took away from it. I threw in some chopped bannana peppers and people were asking for more!

 
Most Helpful Critical Review
Dec 31, 2008

Like the others said, this is a good base recipe and had to make my own version. I only used 3/4 of the cream cheese, used cream of mushroom (vs. chicken) and only used 1 can (vs. 2), and added some chopped up jalepenos (or banana peppers or whatever you have to give it a little more kick). Enjoy!

 

22 Ratings

Dec 24, 2007

This is a great dip recipe! I added 2 cans of diced chile's to the mixture and it is just right!

 
Jan 25, 2004

My mom made this for me while I was visiting recently and I couldn't get enough. It was absolutely delicious! Great with cubes of french bread.

 
Oct 28, 2008

**EXTRA SPICY VERSION** A girl I work with often brings this in to share with all us co-workers, albeit, her variance is she doesn't use the tomatoes, but just canned peppers and you can get the diced peppers extra hot too. I have maded it myself and I also like to add a little cheddar to mine.

 
Oct 27, 2007

this is a really good crock-pot recipe as well. i've used this as a base but i like it with some salsa or taco seasoning in it. some finely chopped onions are nice as well...and velveeta.

 
Dec 24, 2008

I read other viewers' comments that this was lacking something, but decided to make it as written first. I made this as written (except that I used frozen chicken instead of canned), tasted it, then added chili powder and shredded cheddar cheese. I also put it in a casserole dish, sprinkled the top with cheddar cheese and paprika, and put it in the oven for a few minutes just to make it look nice. When it gets cooked on the stove like the directions call for, it tastes fine but the presentation is sloppy and unappetizing.

 
Jan 25, 2004

A good base, but I will definately make additions next time to keep it from being bland. Perhaps a boullion cube, a packet of mexican seasoning for a mexican flare, or even some cheddar near the end of cooking time.

 

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Nutrition

  • Calories
  • 48 kcal
  • 2%
  • Carbohydrates
  • 1.3 g
  • < 1%
  • Cholesterol
  • 13 mg
  • 4%
  • Fat
  • 3.3 g
  • 5%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 190 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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