Do you love quick and easy chicken and appetizer dips? If so, then this protein packed, low carb and gluten free Chicken Queso Dip will make all your appetizer dreams come true! Think of this as your favorite chicken and cheese mixture — transformed into a party or game day dip. This party dip is packed with cream cheese, cheddar and Monterey Jack cheeses, extra virgin olive oil, chicken, green chiles, chives, and seasoning. Ready in only 15 minutes, this will surely become one of your favorite quick and easy appetizer recipes! Serve this with Air Fryer Tortilla Chips for the best flavor combo. If you like this, then you’ll love my Queso Bean Dip and Hot Smoked Gouda Bacon Dip.
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If you like Mexican-inspired chicken recipes, then you’ll surely want to make my Sour Cream Chicken Enchilada Casserole, Enchilada Pie, Chicken Fajita Casserole, and Sweet Potato and Black Bean Enchiladas.
Ingredients in Chicken Queso Dip
Extra virgin olive oil. Use high quality extra virgin olive oil for the best flavor.
Chicken breast. You can use chicken thighs also.
Seasoning. Mix chili powder, paprika, garlic powder, onion powder, crushed red pepper, salt, pepper, and cayenne to make the seasoning.
Green chiles. Use a 4 oz. can of mild green chiles. Alternatively, you can use a 4 oz. can of jalapeño peppers.
Kitchen Best SellersCream cheese. Use one 8 oz. package of full-fat cream cheese.
Cheddar. Use freshly grated cheddar and avoid using pre-shredded cheese as it contains additives that prevent it from clumping together. These additives prevent the cheese from melting in the oven.
Monterey Jack cheese. Freshly grated Monterey Jack cheese is needed for this dish.
Chives. Chop fresh chives for garnish.
How to Make the Best Chicken Queso Dip
1). In a small bowl, mix the chili powder, garlic powder, onion powder, paprika, pepper, salt, crushed red pepper, and cayenne to make the seasoning. Set aside.
2). Add the olive oil to a pan and heat over medium-high heat. Add the chicken breast pieces, sprinkling half of the seasoning mixture on top of the chicken. Cook for 4-5 minutes. Flip the chicken over, sprinkling the remaining seasoning on top. Cook for 4-5 minutes or until cooked through. Place the chicken on a plate. Once it’s cooled, dice it into small pieces.
3). In a pot, heat the diced green chiles, cream cheese, cheddar, and Monterey Jack cheeses over medium heat. Pour in the chicken and mix. Garnish with chives.
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Finally, if you make this Chicken Queso Dip, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.
If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!
Chicken Queso Dip
Ingredients
- 2 tbsp olive oil extra virgin
- 1.5 lbs chicken breast
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp black pepper freshly cracked
- 1 tsp salt
- 1/2 tsp red pepper flakes
- pinch cayenne to taste
- 4 oz can of mild diced green chiles (or jalapeño peppers)
- 8 oz cream cheese full fat
- 2 cups cheddar cheese freshly grated
- 1 cup Monterey Jack cheese freshly grated
- 3 chives diced
Instructions
- In a small bowl, mix the chili powder, garlic powder, onion powder, paprika, pepper, salt, crushed red pepper, and cayenne to make the seasoning. Set aside.
- Add the olive oil to a pan and heat over medium-high heat. Add the chicken breast pieces, sprinkling half of the seasoning mixture on top of the chicken. Cook for 4-5 minutes. Flip the chicken over, sprinkling the remaining seasoning on top. Cook for 4-5 minutes or until cooked through. Place the chicken on a plate. Once it’s cooled, dice it into small pieces.
- In a pot, heat the diced green chiles, cream cheese, cheddar, and Monterey Jack cheeses over medium heat. Pour in the chicken and mix. Garnish with chives.
Notes
Nutrition (per serving)
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