Chicken Salad Dip

This easy dip is a twist on a classic hot chicken salad recipe that I've had in my recipe box for some time now. It's a cheesy and creamy chicken mixture topped with crushed potato chips and perfect for cracker or tortilla chip dipping!

Servings

Calories 1394kcal

Author Sara

Ingredients

12.5 ounce can white chunk chicken drained
½ cup mayonnaise
½ cup sour cream
1 cup celery chopped finely
1 teaspoon minced onion
½ teaspoon ground pepper
2 tablespoons lemon juice
2 cups sharp cheddar cheese divided
1 cup potato chips crushed

Instructions

Preheat oven to 375 degrees.
Use a fork to work the chicken into smaller pieces - almost shredding it.
In a bowl, combine chicken, mayo, sour cream, celery, minced onion, pepper, lemon juice and 1 cup of cheese.
Transfer to lightly greased 2 quart baking dish.
Top with the remaining cup of cheese and potato chips.
Bake for 20 minutes or until warm and bubbling.
Serve with crackers, tortilla chips or celery.

Notes

Thorough Mixing for Flavor: Ensure all ingredients are thoroughly mixed to evenly distribute the flavors throughout the dip. Pay attention to breaking down the canned chicken into smaller pieces to ensure it integrates well with the other ingredients, providing a consistent taste and texture.
Even Layering: When layering the dip in the baking dish, aim for an even distribution of ingredients. Spread the mixture evenly across the dish before topping it with the remaining cheese and crushed potato chips. This ensures that each bite of the dip contains a harmonious blend of flavors and textures.
Serve with a Variety of Dippers: While crackers, tortilla chips, and celery are suggested, feel free to experiment with a variety of dippers such as sliced baguette, pretzels, or fresh vegetables like carrot sticks and cucumber slices. Providing a range of options enhances the enjoyment of the dip and accommodates different preferences.

Nutrition