Southwest Hot-Spicy Chicken Dip

  • Author:
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 12 Servings
  • Category: Dips


  • 1 (8-ounce) block cream cheese
  • 16 ounces (2 cups) sour cream
  • ½ cup butter (1 stick)
  • 1 (8-ounce) block of processed cheese such as Velveeta, cubed
  • 1 cup shredded medium cheddar cheese
  • 1 cup shredded parmesan cheese, finely shredded is best
  • 1 cup shredded monterey jack cheese
  • 2 ½ to 3 cups cooked shredded chicken (about 2 medium size chicken chicken breast)
  • ½ teaspoon garlic powder
  • 1 (.1-ounce) package of taco seasoning
  • ¼ cup diced jalapeño peppers, (medium or hot. Your choice)
  • If you like it extra hot, add more jalapeños
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can of yellow corn kernels, drained
  • ⅔ cup (medium hotness) thick and chunky style salsa

To Serve and Optional Garnish:

  • Tortilla chips or crackers to serve
  • Medium cheddar and Monterey Jack shredded cheese for topping
  • 1 roma tomato, diced
  • 1 avocado, diced


  1. In a medium pot over medium heat, combine 8 oz cream cheese, 16 oz tub sour cream and ½ cup butter and melt together, whisking until blended.
  2. Stir in Velveeta, cheddar, monterey jack and parmesan cheeses and mix until cheeses are melted. It should start to bubble.
  3. Stir in chicken, garlic powder, jalapenos, black beans, and yellow corn. Bring to a light boil and stir in salsa. Cook for one minute longer. Remove from heat. Garnish if desired and serve warm or hot with tortilla chips or crackers. Enjoy! It’s supper easy and the best dip in town!


Do ahead tip:  This dip can be made two or three days before serving. Store in the refrigerator until ready use. Warm over low heat on the stove or place dip in a crockpot on medium heat. Heat until hot and bubbly. Leftovers will keep up to 7 days in the refrigerator from the time that you make it.