Description
A deliciously cheesy dip made with chicken and spices, perfect for parties or as a comforting snack.
Ingredients
Scale
- 1 teaspoon olive oil
- 1 1/2 pounds boneless, skinless chicken breasts or thighs (Diced into 1/2 inch cubes or fully cooked chicken (diced or shredded))
- 1/4 cup flour
- 2 cups half and half
- 4 cups grated cheese (I use 2 cups of sharp cheddar and 2 cups of Colby Jack. You can use all cheddar if preferred.)
- 15 oz canned Rotel diced tomatoes and chillies (Drained)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt and pepper to taste
- 1/2 teaspoon cayenne pepper (Optional for spicy.)
Instructions
- Heat a skillet over medium heat with a little oil. Add the diced chicken breasts and sprinkle generously with taco seasoning. Sauté until the chicken is golden and cooked through.
- Sprinkle in the flour. Add it in stages instead of all at once. Stir to combine the chicken and flour each time you add more flour to the pan.
- Pour in the half and half and stir. Stir for a couple of minutes and ensure the flour is incorporated.
- Turn off the heat and start adding the grated cheese in stages. Stir until melted before adding more.
- Add the drained Rotel and stir.
- Transfer to a serving dish, slow cooker, or fondue pot to keep warm. Cheese dip waits for no one and thickens as it cools.
Notes
- This dip can be made ahead of time and reheated.
- Customize the spice level by adjusting the cayenne pepper.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 350
- Sugar: 3g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 80mg