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Chicken Enchilada Dip

I have been wanting to share this recipe for years, and keep forgetting to take pictures whenever I make this for a gathering! For Thanksgiving, we visited some dear friends of ours at their cabin in West Virginia, and this was one of the appetizers I chose to bring. I made this at home the morning of since I needed my food processor, and then just refrigerated the dip until we were ready to heat it up in the oven. You can eat this cold, or you heat it up in the microwave or oven! It's delicious any way! This is super easy if you have a food processor, and it'll quickly become one of your favorite go-to recipes! Enjoy!


1 8oz package of cream cheese, softened

1 16oz jar medium salsa (or whichever heat level you choose)

1 package Southwest or Fajita style chicken strips (fully cooked)

1 2 cup package shredded Mexican cheese


Combine all ingredients in your food processor and pulse until thoroughly combined. You'll still see some small clumps of cheese, but this will melt when it's heated up. Serve with bread, chips, or vegetables!

chicken enchilada dip

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