Chicken Queso Dip

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.

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.  

Cream 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.

More dip recipes you’ll love!

Queso Bean Dip

Spinach Artichoke Dip

Italian Hoagie Dip

Vegetarian 7-Layer Dip

Hot Smoked Gouda Bacon Dip

My Mom’s Corn Dip

Jalapeño Popper Dip

Guacamole

Final Thoughts

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

Elise McCollister

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!

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Appetizers, Side Dishes

Cuisine Mexican-Inspired

Servings 16

Calories 188 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x4x

• 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

Be sure to use full fat cream cheese. Avoid low fat or nonfat!

Nutrition (per serving)

Calories: 188kcalCarbohydrates: 2gProtein: 15gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 62mgSodium: 533mgPotassium: 222mgFiber: 0.4gSugar: 1gVitamin A: 649IUVitamin C: 1mgCalcium: 173mgIron: 0.5mg

Did you try this recipe?Mention @elisemccollister or tag #elisemccollister!