Cheesy Chicken Elote Dip Recipes

CHEESY CHICKEN DIP

Steps:

• Mix chicken, cream of chicken soup, diced tomatoes with green chile peppers, pepperjack cheese, cream cheese, cubed cheese food, and Mexican cheese blend in a 2-quart microwave-safe bowl.
• Heat in microwave in 30 to 60 second intervals, stirring between each interval, until the cheese is all melted and can be stirred into a smooth mixture, about 5 minutes; transfer to a slow cooker set to Low to keep warm while serving.

CHEESY CHICKEN ELOTE DIP

Steps:

• In 10-inch skillet, melt butter over medium-high heat. Add frozen corn, chiles, red pepper and salt; cook 5 to 8 minutes, stirring frequently, until corn begins to brown. Transfer to medium bowl; cover with foil to keep warm. Clean out skillet.
• Spray same skillet with cooking spray. Add chicken, green onions and cream cheese; cook over medium heat 2 to 4 minutes, stirring occasionally, until cheese is melted and mixture is combined. Stir in taco seasoning mix and water. Cook over medium heat 1 to 2 minutes longer, stirring frequently, until mixture is hot and bubbling at edges. Remove from heat; stir in Monterey Jack cheese.
• Spoon corn mixture over chicken mixture in skillet.
• Top with queso fresco cheese and cilantro. Serve with tortilla chips and lime wedges.

ELOTE DIP

Steps:

• Stir Mexican crema, lime juice, mayonnaise, cayenne pepper, salt, and cumin together in a large bowl until well combined.
• Add corn, cotija cheese, cilantro, and serrano pepper. Mix until well combined.

CREAMY ELOTE DIP

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Grill corn for 10 minutes, turning every 2 minutes. Transfer corn to a cutting board and let cool for 5 minutes. Cut kernels off the cobs.
• Heat a large skillet over medium-high heat. Add onions and jalapeno and cook for 4 minutes. Add garlic and cook for 1 more minute. Reduce heat to low and stir in mayonnaise, sour cream, lime juice, and hot sauce. Cook for 2 minutes. Stir in corn and cook until heated through, about 1 minute.
• Remove from heat and stir in cilantro. Transfer the dip to a serving dish. Sprinkle chile powder over the top and garnish with cotija cheese.

CHEESY BUFFALO CHICKEN DIP

Steps:

• Place chicken breasts in a large saucepan; cover with water. Boil until cooked through, about 20 minutes. Remove from water, and cool. Pull meat from bones and skin. Shred meat and reserve.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat olive oil in large skillet. Stir in celery; cook until soft. Mix in the cream cheese, blue cheese dressing, and ranch dressing. Cook and stir until smooth and creamy. Stir in the shredded chicken and hot sauce. Spoon mixture into an 8x8 baking dish. Sprinkle with the shredded cheese.
• Bake in preheated oven until golden and bubbly, about 30 minutes.

SUPER CHEESY SPICY CHICKEN DIP

Steps:

• Heat the olive oil in a medium saucepan over medium heat. Add the onions, scallion whites, 1/2 teaspoon salt and a few grinds of black pepper. Cook, stirring occasionally, until the onions are softened and translucent, about 5 minutes.
• Meanwhile, shred the Cheddar on the large holes of a box grater. Cut the mozzarella into 1/4-inch to 1/2-inch cubes and set both cheeses aside.
• Once the onions have softened, add the chipotle chiles and adobo sauce to the saucepan and stir until the onions are evenly coated and the adobo sauce is heated through, about 1 minute. Add the milk and stir, scraping up any browned bits from the bottom of the saucepan. Add the hot sauce, cream cheese, Cheddar and mozzarella and cook, stirring continuously, until all the cheese has melted and the hot sauce has thoroughly combined, about 4 minutes. Gently fold in the chicken.
• Transfer the dip to a heatproof serving bowl and top with the reserved scallion greens and the crispy fried onions. Serve warm with tortilla chips.

CHEESY BUFFALO CHICKEN DIP

Steps:

• Preheat the oven to 350 degrees F.
• Combine the chicken, cottage cheese, hot sauce, pepper jack and Cheddar in a large bowl and mix well. Transfer to an 8-inch square baking dish, spreading it into an even layer. Sprinkle all over with the blue cheese and bake until hot and bubbly, about 35 minutes.
• Serve warm with baby carrots, celery sticks, crackers and chips.