Salsa Verde Dip ~ loaded with bites of chicken, gooey melted cheese and tangy, zesty tomatillo flavor. Quick, easy and just 5 ingredients!
I’m not sure where my love of cheesy Mexican dips started but thankfully, it’s one my whole family enjoys too.
When our kids were small many Saturday nights were spent with our neighbors and all four of our kids: Margaritas and nachos for the adults French fries and chicken nuggets for the kids.
Years later, it’s not a get-together without some kind of spicy dip. This delicious Salsa Verde Dip whips up in minutes with just 5 ingredients, making it the perfect no-fuss appetizer for any gathering.
I’ve loved the tangy flavor of salsa verde since my single girl days when I’d load it up on Taco Bell’s bean burritos. I still make a ‘run for the border’ though way less often.
Salsa Verde is different from classic salsa because it’s made with tomatillos instead of red tomatoes. The tomatillos, chilies and cilantro give it a tangy, zesty taste and bright green color.
This Salsa Verde Dip is easily customizable with garnishes like shredded lettuce, diced tomatoes a sprinkle of extra cilantro or even some black olives.
What’s in Salsa Verde Dip with Chicken:
- 8 ounces cream cheese
- 1 cup jarred salsa verde
- 1 1/4 cups cooked chicken (rotisserie or leftover chicken work well)
- fresh squeezed lime juice
- 8 ounces sharp shredded cheese
- tortilla chips for dipping
Recipe notes:
- 1 large raw chicken breast may also be used. Cook before adding to the dip then chop or shred.
- For a spicier dip, use pepper jack cheese in place of the sharp cheddar.
How to make Salsa Verde Dip with Chicken:
Reserve 2 tablespoons of the cheddar cheese then combine the cream cheese, salsa verde, cooked chicken, lime juice and rest of the cheddar cheese in a bowl.
Grease or spray a shallow baking dish then transfer the dip and top with the reserved cheddar cheese.
Bake at 375° for 20 minutes or until the cheese is melted and the dip hot and bubbly. Optional: after baking pop the dip under the broiler to lightly brown it.
Can I make this dip ahead of time?
Absolutely! Combine the ingredients, transfer to the container you’ll be baking the dip in then cover and refrigerate. When it’s time to make the dip, bring it to room temperature and bake according to the instructions.
Enjoy!
Enjoy cheesy spicy dips? Check out Cowboy Queso, Mexicali Dip with just 4 ingredients or this cold Layered Taco Dip.
If you tried this Salsa Verde Dip recipe or any other on the blog then I’d love to hear from you with a comment or star rating in the recipe box!
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Salsa Verde Dip with Chicken
Ingredients
- 8 ounces cream cheese
- 1 cup jarred salsa verde
- 1 1/4 cups cooked chicken shredded or chopped
- juice from half of one lime
- 8 ounces sharp cheddar cheese
- tortilla chips for dipping
Instructions
- Reserve 2 tablespoons of the cheddar cheese then combine the cream cheese, salsa verde, cooked chicken, lime juice and rest of the cheddar cheese in a bowl.
- Grease or spray a shallow baking dish then transfer the dip and top with the reserved cheddar cheese.
- Bake at 375° for 20 minutes or until the cheese is melted and the dip hot and bubbly. Optional: after baking pop the dip under the broiler to lightly brown it. Serve hot with your favorite tortilla chips
Mary says
This recipe has turned into a three-fer! Love the idea of making burritos out of this dip! I’m cooking the chicken tomorrow……this recipe for Saturday! Pinned. Thanks, Bernie for another great recipe! Have a lovely weekend.
Bernie says
I love it Mary – a three-fear — good call! 🙂 Hope you enjoy the recipe and your weekend. Take care.
Kim says
Another 4th of July has gone by. Hope everyone had a special one. For my family gathering I decided to do the appetizer. I have to admit, I am one of those people that always wants to be the one that everyone rants over my dish. Going thru my Pinterest Pins, I wanted to make a new recipe. The hunt is on. I could not decide between three of them, So! The best thing to do is make all three. This recipe was one of them. We stood over the kitchen counter and did the “Taste Test” and by far this dip was the most liked. It’s a very simple dip to prepare and can be made ahead of time. It won the Taste Test. Next time I will sprinkle some Cumin for that extra punch. Thanks for the recipe.
Bernie says
Hi Kim ~ can’t believe we’re at what I always think of as the mid-way point of summer already! Crazy how fast it’s going. I literally laughed out loud at your comment you want your dish to be the one everyone rants over ~ I’m exactly the same for every get-together!! 🙂 I’ve never thought to do a Taste Test but love that idea. It made my day knowing mine won! Every blogger loves when someone makes their recipe — and enjoys it — and I so appreciate you taking the time to comment. This recipe is a favorite at my house, but I’ll be adding the Cumin next time ~ great idea. Thanks for stopping by and enjoy the day!
Bernie says
As a follow-up to Kim’s suggestion to add a sprinkle of cumin for an ‘extra punch’. It had been a while since I’d made this dip but last weekend it was on my mind and thankfully I had the ingredients on hand. I decided to try her idea ~ wow – it definitely adds a tasty punch to the dip. I love how we can learn from eachother! Thanks again Kim!