Chicken and Cream Cheese Dip

A little bit of chicken, a few other ingredients, a couple of minutes, and you'll be serving this creamy chicken and cream cheese dip that your guests will love.

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Sometimes when I'm not in the mood to cook, I make do with a rotisserie chicken from the supermarket. A few pieces are enough for a meal for our family of three, the rest I can reuse in other dishes, such as croquettes, filling for empanadas and pastelones, salad, and picadera.

This chicken and cream cheese dip can be made with a breast and is perfect to serve with sweet potato fries, tostones, or any of your favorite fritters.

You can also use it as a sandwich filling for a light lunch or dinner.

About this recipe

The trick to this spread is to shred the chicken well so that there are no long strands. Although you can serve it in a few minutes, it tastes better if left to rest and is perfect for cookouts and potlucks.

If you feel like it, you can add more paprika to make it spicier.

Enjoy!

Keep screen on while cooking

[Recipe + Video] Chicken Cream Cheese Dip

By: Clara Gonzalez

A little chicken, a few ingredients, a couple of minutes, and you'll be serving this creamy chicken and cream cheese dip that your guests will love.

5 from 1 vote

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Prep Time 5 mins

Total Time 5 mins

Course Appetizer, Party

Cuisine Fusion

Servings 6 portions

Calories

Ingredients

• 2 cup finely chopped and shredded roasted chicken
• ½ cup grated carrot
• ⅓ chopped olive
• ¼ cup chopped celery
• ¼ teaspoon finely chopped parsley
• ¼ cup finely chopped leek, divided
• 1 cup cream cheese at room temperature
• ½ cup cream or evaporated milk
• ½ cup mayonnaise
• 1½ tablespoons onion powder
• 1½ teaspoons paprika
• 1 teaspoon pepper
• 1 teaspoon salt, or more, to taste

Instructions

 

• 
  Combining: In a large bowl mix chicken, carrot, olive, celery, ¾ of the leek (save ¼ for garnish), and cream cheese. Stir to combine well.

  Add the milk or cream, and mix well. Add the mayonnaise and combine.

  Season with onion powder, pepper, paprika, pepper, and salt to taste.
• 
  Serving: Serve immediately, or refrigerate covered for up to 8 hours. Garnish with the rest of the leeks before serving.

  You can serve with picadera, chips, or even use it to make sandwiches.

Video

Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutritional information.

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