Cheesy Chicken Taco Dip (Print Version)

# Ingredients:

01 - 8 ounces of softened cream cheese

02 - 3/4 cup sour cream

03 - 1 jalapeño, finely chopped (take out seeds and stem for milder spice)

04 - 1/2 tablespoon of taco seasoning (taste and increase if needed)

05 - 2 shredded chicken breasts, cooked (roughly 1 1/2 cups)

06 - 3/4 cup grated Mexican cheese blend

07 - Season with some salt and pepper

08 - Corn tortilla chips

01 - Set your oven to 375°F (190°C) and let it preheat.

02 - Stir together the softened cream cheese, sour cream, taco seasoning, and minced jalapeño in a bowl. Keep mixing until it's super smooth.

03 - Gently fold in the shredded chicken, grated cheese blend, salt, and pepper to the cream cheese mixture. Make sure it’s all combined evenly.

04 - Scoop the mixture into a small baking dish and even it out with a spatula.

05 - Pop the dish in the oven and cook for around 20 minutes, until it’s bubbling and the top has a little golden color.

06 - Take it out and let it cool for a couple of minutes. Serve warm with tortilla chips on the side.

01 - Great way to transform leftover chicken or grab a speedy roasted chicken from the store.

02 - Want a milder dip? Just leave out the seeds and stem from the jalapeño.

03 - Tweak the taco seasoning to your taste after mixing all the base ingredients together.

04 - You can make this ahead of time—store it in the fridge and bake it fresh when you're ready to eat.