Cheesy Baked Mexican Chicken Dip
This Cheesy Baked Mexican Chicken Dip is a layered dip with cream cheese, refried beans, salsa, sauteed peppers & onions, shredded cooked chicken and loads of cheese!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
Ingredients
Scale
- 1 red pepper (sliced)
- 1 onion (sliced)
- 1 block of cream cheese (at room temperature)
- 1 cup salsa
- 1 can refried beans
- 1/2 cup shredded cooked chicken (I used a rotisserie chicken)
- 1 1/4 cup shredded cheese (I used a cheddar cheese blend)
- 1/4 cup sliced black olives
- tortilla chips for dipping
Instructions
- Preheat your oven to 375 degrees.
- In a skillet, saute the red peppers and onions in a little bit of olive oil.
- In a baking dish, spread the block of cream cheese over the bottom of the dish, covering it completely.
- Spread on the salsa.
- Spread on the refried beans.
- Sprinkle on the shredded cooked chicken.
- Add the sauteed peppers and onions.
- Sprinkle on the cheese.
- Add the black olives.
- Bake for 35 minutes, or until the cheese is bubbly.
- Serve with tortilla chips!
Keywords: layered dip, mexican dip, taco dip