Three Cheese Chicken Mexican Dip

I’m not gonna take you through the whole “I love dips, I’m an appetizer whore, blah, blah, blah“.

You’ve heard it by now.

Look, it’s a known thing that I kinda obsess over this kinda thing. I would eat appetizers over mains any day.

Here’s a fact – I would rather eat pita chips and leftover whatever-salsa-or-dip-I-made-the-night-before for breakfast over real breakfast food any day. Well, most of the time.
Sometimes I do really enjoy my husband’s eggs – ’cause he really makes them perfect. I love his over easy or fried or whatever the fuck they’re called; shit I NEVER remember and you would think I would for God’s sake.

EVERY.SINGLE.TIME we’re out for breakfast I look at him when they ask me how I want my eggs and he always asks me “WHY can’t you remember – you’re the foodie!!”. I honestly have no answer. It’s a damn mental block. Damn, those asshole eggs.

To this day, the man says he can’t cook. Classy way of getting out of doing shit. I mean, I’m not new at this and I don’t know why he doesn’t get that yet. I’m married with a 16-year-old daughter and 18-year-old son. I know manipulation coming from 17 miles away. Sometimes I may let them think that I’m oblivious – but that’s only for me to benefit in the end; they just don’t know it. Ok, so enough about all that.

This dip is pure luxe. Three Cheese Mexican Dip – it’s amazing.

It’s Muenster cheese, Mozzarella, cream cheese, shredded chicken and salsa, baked and topped with cilantro. Ok, so I threw in a little hot sauce, but you don’t have to. I just like having my mouth on fire a little tiny bit.

Oh, and the eggs are “over medium”. YES! I remembered.

Here’s your printable-

Three Cheese Chicken Mexican Dip


  • 1 lb. chicken breasts
  • 1 package taco seasoning
  • 2 tbsp olive oil
  • 8 oz. block cream cheese
  • 8 oz. Mozzarella cheese, diced
  • 8 oz. cheddar cheese, shredded
  • 1 cup sour cream
  • 1 cup Pico de Gallo
  • Dashes of hot sauce - if you're into that kinda thang
  • Cilantro
  • Chips, for serving


  • Preheat oven to 425 degrees.
  • Combine taco seasoning and olive oil and brush over chicken. Bake on a baking sheet for 30-40 minutes, until done. Allow to cool and shred.
  • Reduce heat to 350 degrees.
  • Combine chicken, cheeses, sour cream and pico in a medium sized baking dish and bake for 30 minutes, until bubbly.
  • Sprinkle with fresh cilantro
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