Cheesy Chicken Dip (Print Version)

# Ingredients:

01 - 8 oz room temperature cream cheese

02 - 3/4 cup sour cream

03 - Minced jalapeno (1), without seeds or stem if you'd rather skip the heat

04 - Half a tablespoon taco seasoning, or more if you like it strong

05 - 2 chicken breasts, cooked and shredded (roughly 1 1/2 cups)

06 - 3/4 cup shredded Mexican-style cheese

07 - Add salt and pepper to your taste

08 - Tortilla chips or your favorite dippers

01 - Turn on your oven and set it to 375°F (190°C).

02 - Mix together sour cream, softened cream cheese, diced jalapeno, and taco seasoning in a bowl until it's all smooth and well blended.

03 - Fold in the shredded chicken, Mexican blend cheese, and some salt and pepper. Stir gently until everything's spread evenly throughout.

04 - Scoop the mixture into a small baking dish, smoothing the top with a spatula.

05 - Pop it in the oven and bake for 20 minutes, or until you see the edges bubbling and the top turning golden.

06 - Take it out of the oven, give it a couple of minutes to cool down, and serve it warm with tortilla chips.

01 - Got leftover chicken from last night? Or a rotisserie chicken from the store? Either works like a charm here.

02 - Prefer a gentler kick? Skip the seeds and stem from the jalapeno because that's where most of the heat lives.

03 - Before you bake, take a quick taste test and sprinkle in extra taco seasoning if you'd like more flavor.

04 - Make it ahead! Just store it in the fridge unbaked and heat it up when you're ready to serve.