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 even let them think that I’m oblivious – but that’s only for me to benefit in the end; they just don’t know it. So, 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-

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Yield: 8

Three Cheese Chicken Mexican Dip

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Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Ingredients

• 1 lb. chicken breasts
• 1 package taco seasoning
• 2 tbsp olive oil
• 8 oz. block cream cheese, at room temperature
• 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

Instructions

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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Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 505Total Fat: 38gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 144mgSodium: 638mgCarbohydrates: 8gFiber: 0gSugar: 3gProtein: 33g

The provided nutrition calculated may not always be accurate.

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