Spicy Shredded Chicken Dip

Spicy Shredded Chicken Dip

Summer is finally here and we know what that means – barbecues, graduation parties, Fourth of July celebrations, pool parties, carnivals, fairs and festivals.  I think summer can also be called the season of dip.  Have you ever gone to a party where the host didn’t have atleast one dip to serve?  Didn’t think so.  I haven’t either.

Dips are the easiest thing to have at a party for a snack/appetizer.  Every grocery store has so many to choose from, but they are so easy to make at home.  I’m as big a fan as you are of the regular old ranch and French onion dips.  Don’t get me wrong.  How can you not be?  They are delicious.  Honestly though, no store bought dip can beat a homemade one.

So today I give to you my spicy shredded chicken dip.  It’s so easy to put together and is so darn good!

The day I came up with this recipe I was looking thru my refrigerator for inspiration for a new something to make, and I saw cream cheese, jalapenos and cilantro.  In reality any day you open my fridge you’ll find those three ingredients.

As I was saying, I grab the cilantro, jalapenos and cream cheese and the idea for this spicy shredded chicken dip just popped into my head.

Spicy Shredded Chicken Dip

I love pretty much any kind of dip and a dip made with cream cheese is always good in my book. 

This spicy shredded chicken dip has so much going on.  The creaminess from the cream cheese, the heat from the jalapenos, freshness from the cilantro, smokiness from the paprika, and that special something you can only get from cumin.

To get started making this fantastic chicken dip, you just need to pop a pound of chicken breast into a pot of cold water.  Bring the water to a boil then reduce to a simmer and let the chicken cook until done, about thirty minutes.  While the chicken is cooking you should take your cream cheese out and let it soften on your counter.

In the mean time dice those jalapenos and chop the cilantro. 

For this recipe I used two whole jalapenos and I did NOT remove the seeds.  If you can handle the heat then leave the seeds like I did.  If spicy isn’t your thing then go right ahead and remove the seeds from the jalapenos before dicing them.  Or just add one jalapeno.  Use the jalapenos in a way that cater to your taste buds. 

For those spicy lovers out there, isn’t there just something about a spicy meal that just makes it addicting?  Seriously though.  Give me spicy salsa that brings tears to my eyes and I can’t stop eating it.  I don’t know what it is, but whatever it is about spicy food, it makes me eat way more of it than I should.  This dip was no different.  My husband couldn’t stop eating it either.  My mom thought it was a hit too.

When the chicken is done, carefully remove it from the pan and shred it with two forks.  After that all you need to do is mix all the ingredients together.  Just make sure the cream cheese has softened, it makes it much easier to combine the ingredients together.  After that let the dip chill in the refrigerator for a few hours before serving.

You can serve this dip with crackers or chips.  Serve it with cut cup veggies like you would for a traditional veggie dip.  Sometimes I even spread it on a tortilla, roll it up and make a few slices.  Just like this. 

Spicy Shredded Chicken Dip

However you decide to serve this I guarantee that you will be a big hit at any summer party!

Spicy Shredded Chicken Dip
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  1. 1 pound chicken breast
  2. 8 oz. cream cheese, softened
  3. 3/4 cup petite diced tomatoes, drained
  4. 2 jalapenos, diced (seeds removed if you desire)
  5. 1/4 cup cilantro, chopped
  6. 1/4 tsp. salt
  7. 1/4 tsp. pepper
  8. 1/4 tsp. cumin
  9. 1/8 tsp. smoked paprika
  1. Place chicken in a pot of cold water and bring to a boil. Once boiling reduce to a simmer and let cook until chicken is cooked thru, about 30 minutes.
  2. Once chicken is cooked remove it from the pan and shred with two forks.
  3. In a medium bowl combine all ingredients and mix until will combined.
  4. Chill in the refrigerator for atleast four hours before serving.
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