Cheesy Chicken Dip (Print Version)

# Ingredients:

→ Dip Base

01 - 8 oz of softened cream cheese

02 - 1 jalapeno, finely chopped (take out seeds and stem for milder flavor)

03 - Salt and pepper, to your liking

04 - ¾ cup of sour cream

05 - Shredded meat from 2 cooked chicken breasts (about 1 ½ cups)

06 - ½ tablespoon taco seasoning, or more if you like it stronger

07 - ¾ cup of a shredded Mexican cheese blend

→ Things to Serve With

08 - Tortilla chips

# Instructions:

01 - Set your oven to 375°F (190°C) to heat up.

02 - Grab a bowl and stir together the softened cream cheese, sour cream, chopped jalapeno, and taco seasoning. Mix it till it's super smooth.

03 - Gently mix in the shredded chicken, Mexican cheese blend, along with a bit of salt and pepper. Make sure everything's evenly combined.

04 - Spoon the mixture into a small baking dish. Use a spatula to spread it out so it's nice and even.

05 - Slide the baking dish into the hot oven and cook for about 20 minutes, until you see it bubbling at the edges and getting lightly golden on top.

06 - Take it out of the oven, let it cool a bit, then enjoy warm with tortilla chips for scooping.

# Notes:

01 - Need fast prep? Leftover chicken or grocery store rotisserie chicken works great here.

02 - Jalapeno heat mainly comes from the seeds and stem, so trim those off if you want the dip milder.

03 - Before baking, give the dip a taste and tweak the taco seasoning as needed.

04 - You can make this ahead, stash it in the fridge, then pop it in the oven when you're ready.

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