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Looking down at a circular dip with shredded chicken, black beans, corn, and diced tomatoes, topped with melted cheeses and a sprinkle of taco seasoning.

Chicken Taco Dip - No Bake Appetizer

Creamy chicken taco dip with cream cheese, sour cream, shredded chicken, cheese, corn, black beans, and zesty taco seasoning.
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Prep Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Appetizer
Cuisine: Mexican-American
Calories: 340
Ingredients Method

Ingredients
  

  • 12 oz cream cheese softened
  • 3/4 - 1 cup sour cream
  • 2 Tbsp taco seasoning approximately one packet
  • 1 1/2 tsp garlic very finely minced or grated
  • 2 cups shredded chicken
  • 1 cup shredded Mexican-blend cheese
  • 1/2 cup shredded Pepper-jack cheese
  • 10 oz diced tomatoes with green chiles drained
  • 8 oz whole-kernel corn drained
  • 8 oz canned black beans drained
  • 5 green onions thinly sliced
  • 1/2 - 1 cup minced fresh cilantro
  • juice of half a lime

Method
 

  1. Mix base ingredients:

    Place cream cheese, sour cream, taco seasoning, and garlic into a large bowl. Beat with a hand mixer until smooth and fully incorporated.

  2. Fold in remaining components:

    Fold in the remaining components: shredded chicken, Mexican-blend cheese, Pepper-jack cheese, drained diced tomatoes with green chiles, drained corn, drained black beans, sliced green onions, minced cilantro, and lime juice.

  3. Chill mixture:

    Wrap bowl and refrigerate for at least 1 hour to allow flavors to meld.

  4. Serve with chips:

    Present chilled with tortilla chips.