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.

Three Cheese Chicken Mexican Dip

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-


Three Cheese Chicken Mexican Dip

Three Cheese Chicken Mexican Dip

Yield: 8
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes


  • 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


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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  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

This Post Has 4 Comments

  1. Minnie@thelady8home

    That looks absolutely mouthwatering!!!! Loved this idea of throwing hot sauce. Love spicy food, this would make it more yummy!

    1. Shea

      Thanks Minnie – YES the hot sauce is a must if you’re a heat fan.

  2. krista

    I’m a sucker for a creamy cheesy dip… this looks right up my alley!

    1. Shea

      Thanks Krista 🙂

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