Hands down, the easiest dip recipe! Dips are one of my favorite things. Whether they are packed with meat, veggies, or just a simple homemade salsa, you can’t go wrong. And with something crunchy to dip – yes, please. This salsa shredded chicken dip is so easy to make and packed with flavor.
While I love a good buffalo chicken dip, I wanted to change it up. Enter salsa! We are using salsa mixed with greek yogurt and taco seasoning for a creamy base. Topped with some cheese and it’s the best combination.
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It makes the perfect party appetizer, especially for game day and football watching. My husband and I have also just enjoyed it as a meal with some chips and veggies on the side. You can’t go wrong!
Why we love this chicken dip
- made with only 5 simple ingredients
- ready in 30 minutes
- a dip everyone will love – who doesn’t like chicken, salsa, and cheese?!
- high in protein – we are using greek yogurt to increase the protein, making this a healthy option even though you can’t tell!
Ingredients
- shredded chicken
- salsa – use your favorite kind! I do like using red salsa.
- greek yogurt – for some creaminess and more protein.
- taco seasoning
- shredded cheddar cheese
- salt and pepper
How to make chicken dip
- Preheat the oven to 375 degrees Fahrenheit and grease a small baking dish.
- Mix the ingredients. In a medium bowl, add shredded chicken, salsa, greek yogurt, taco seasoning, and some salt and pepper, and mix well to combine. Next, add in half of your shredded cheese and stir to incorporate. Add the mixture to your greased baking dish, spreading it out evenly. Sprinkle with remaining shredded cheese.
- Bake. Place in the oven and bake for 20-25 minutes until bubbling and golden brown.
- Enjoy! Top with some cilantro and serve with tortilla chips or veggies.
How to make shredded chicken
We usually have shredded chicken in our house at all times. It makes for super easy meals during the week. Here are some ways to make it.
- instant pot – pour water or broth into your pressure cooker to cover the bottom. Add chicken breasts. Then close the lid and make sure it is locked and the valve is set to seal. Set on manual mode for high pressure for 13 minutes. The amount of time will depend on how thick your breasts are. Let the pressure release naturally or turn the valve to venting for quick pressure release. Last, remove and add to a bowl and shred with 2 forks.
- crockpot – pour water or broth into your slow cooker to cover the bottom. Then add chicken breasts. Cook on low for 6-8 hours or high for 3-4 hours. Remove and add to a bowl and shred with 2 forks.
- stovetop – add chicken to a large pot. Cover with 1 inch of water. Bring to a boil and then reduce to a simmer. Let simmer for 10-16 minutes or until internal temperature reaches 165 degrees. Remove and add to a bowl and shred with 2 forks.
If you don’t want to make it or don’t have time, you can also use a store-bought rotisserie chicken!
What to serve with chicken dip
- crackers
- tortilla chips
- pretzels
- pita chips
- veggies – carrot sticks, celery sticks, or sliced bell peppers
Storage and reheating
- fridge – let chicken dip cool completely. Store leftovers in an airtight container for up to 4 days.
- reheating – to reheat, place leftover dip in an oven-safe dish, cover with tin foil, and reheat for 30 minutes until warmed through.
Substitutions and additions
- shredded chicken – I like chicken breasts for this recipe, but chicken thighs will also work. You can also use a store-bought rotisserie chicken.
- salsa – any kind of salsa will work.
- greek yogurt – I like full-fat yogurt to add more flavor. Low-fat will also work too. Mayo or sour cream will also work but will add more fat to the recipe.
- taco seasoning – you can use a mix of garlic powder, chili powder, paprika, cumin, and cayenne. You need 1/2 tablespoon total.
- cheddar cheese – any kind of cheese will work. Try pepper jack, colby jack, or mozzarella cheese if you don’t have cheddar. Use dairy-free if needed.
There are so many ways you can customize this dip! Here are some suggestions:
- spices – change up the spices or add more if you like.
- beans – add some pinto or black beans for some more texture and some fiber.
- jalapenos – for a little spice!
- bell peppers – for some veggies. I would recommend red.
- cooked bacon – for some richness.
More healthy dip recipes
- chicken enchilada dip
- greek yogurt blue cheese dip
- hot crab dip with cream cheese
- pineapple cheese ball
- homemade tzatziki sauce
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
Salsa Shredded Chicken Dip
ingredients
- 3 cups shredded chicken (12 ounces)
- 3/4 cup salsa
- 3/4 cup full-fat greek yogurt (6 ounces)
- 1/2 tablespoon taco seasoning
- 1 heaping cup shredded cheddar cheese, divided (3 ounces)
- salt and pepper, to taste
- for topping – cilantro, green onions, hot sauce…
- for serving – tortilla chips, crackers, pretzels, veggies…
instructions
- Preheat the oven to 375 degrees Fahrenheit and grease a small-medium baking dish.
- Mix the ingredients. In a medium bowl, add shredded chicken, salsa, greek yogurt, taco seasoning, and some salt and pepper, and mix well to combine. Add in half of your shredded cheese and stir to incorporate. Add the mixture to your greased baking dish, spreading it out evenly. Sprinkle with remaining shredded cheese.
- Bake. Place in the oven and bake for 20-25 minutes until bubbling and golden brown.
- Enjoy! Top with some cilantro and serve with tortilla chips or veggies.
nutrition
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