Football season is finally back in full swing. You need a snack that keeps everyone full without the heavy slump. This High Protein Taco Chicken Dip is the perfect solution for your next gathering.
It is creamy, bold, and completely guilt-free. Your family will love the classic taco flavors. You will love how simple it is to whip up. It is ready in 30 minutes from start to finish.
Why You’ll Love This Recipe
This recipe is a total game-changer for busy fall weekends. It uses Greek yogurt to keep things light and lean. You get all the creamy texture without the extra fat. It is a fantastic way to hit your protein goals.
This dip is very budget-friendly too. It uses simple pantry staples you likely already have. It is perfect for entertaining a hungry crowd. Everyone will ask you for the recipe before the game ends.
Simple Method
Making this dip is as easy as it gets. You just mix, spread, and bake. There is no complicated prep work involved here. Even beginner cooks can master this dish with ease.
Using canned chicken saves so much time. You can also use leftover rotisserie chicken if you prefer. It is completely doable even on a hectic weeknight.
Ingredients You’ll Need
These simple ingredients create a fresh and vibrant flavor profile.
- 20 oz canned chicken breast, drained and shredded
- 1 cup non-fat plain Greek yogurt
- 4 oz low-fat cream cheese, softened
- 1 ounce taco seasoning mix
- 4 oz canned diced green chiles, drained
- 1 cup reduced-fat shredded Mexican blend cheese
- 1/4 cup chopped fresh cilantro
Step-by-Step Directions
- Preheat oven to 375 degrees Fahrenheit.
- In a large mixing bowl, combine the shredded chicken, Greek yogurt, softened cream cheese, taco seasoning, and green chiles.
- Stir until the mixture is uniform and the chicken is well-coated.
- Transfer the mixture to a 1.5-quart baking dish and spread evenly.
- Top with the shredded Mexican blend cheese.
- Bake for 20 minutes or until the cheese is melted and bubbling at the edges.
- Remove from oven and garnish with fresh cilantro before serving.
Best Ways to Enjoy It
Serve this dip warm right out of the oven. It looks beautiful with a pop of green cilantro on top. Pair it with crunchy bell pepper strips for a low-carb option. Whole grain crackers or baked tortilla chips work great too.
For a fun meal, use it as a filling for lettuce wraps. It makes a satisfying lunch the next day. Set it out on your coffee table and watch it disappear fast.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. It stays fresh for up to three days. You can make it ahead and bake it later. Just cover the unbaked dish and refrigerate until guests arrive.
Reheat individual portions in the microwave for one minute. For larger amounts, use the oven at 350°F. Heat until the cheese is bubbly and warm again.
Tips for Best Results
- Drain the chicken very well to avoid a watery dip.
- Softened cream cheese blends much smoother than cold cheese.
- Use a low-sodium taco seasoning to control the salt.
- Don’t skip the green chiles for a subtle tang.
- Garnish just before serving to keep the cilantro fresh.
- Swap canned chicken for shredded turkey after Thanksgiving.
- Add a squeeze of fresh lime for extra brightness.
Ways to Switch It Up
- Add black beans for extra fiber and texture.
- Stir in diced jalapeños if you love extra heat.
- Use sharp cheddar for a bolder cheese flavor.
- Top with diced tomatoes or green onions for more color.
Common Questions
Can I use fresh chicken instead?
Yes, you can use poached or roasted chicken breast. Just shred it finely before mixing with the other ingredients. The flavor will be even fresher.
Is this dip very spicy?
This dip is quite mild as written. The green chiles provide flavor rather than heat. Use a mild taco seasoning to keep it kid-friendly.
I hope this creamy dip brings some extra joy to your next game day gathering. It is so satisfying to serve something healthy that everyone actually loves. Enjoy every cheesy bite!
— Katie Wood
Ingredients
- 20 oz canned chicken breast, drained and shredded
- 1 cup non -fat plain Greek yogurt
- 4 oz low -fat cream cheese, softened
- 1 ounce taco seasoning mix
- 4 oz canned diced green chiles, drained
- 1 cup reduced -fat shredded Mexican blend cheese
- 1/4 cup chopped fresh cilantro
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- In a large mixing bowl, combine the shredded chicken, Greek yogurt, softened cream cheese, taco seasoning, and green chiles.
- Stir until the mixture is uniform and the chicken is well-coated.
- Transfer the mixture to a 1.5-quart baking dish and spread evenly.
- Top with the shredded Mexican blend cheese.
- Bake for 20 minutes or until the cheese is melted and bubbling at the edges.
- Remove from oven and garnish with fresh cilantro before serving.
