Hot Chili Chicken Dip

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Reminiscent of the classic 70’s hot artichoke dip, this one features our fully cooked grilled chicken. Enough for a crowd.

Tags: Easy, 30 mins, Appetizer & Hors d'Oeuvres, Dips & Dressings, Chicken/Poultry, Cheese, Baking
Serves: 24
Skill level: Easy
Prep time: 10  minutes
Cooking time: 20  minutes
Total: 30 *  minutes


Additional Information


1 cup (250 mL) shredded PC 1-Year Old Canadian White Cheddar Cheese
1 pkg (275 g) PC Fully Cooked Sliced Chicken Breasts finely diced
1 tsp (5 mL) PC Horseradish Dijon
6 to 12 drops PC Authentic Louisiana Hot Sauce
1/4 cup (50 mL) finely diced red onion
2 tsp (10 mL) fresh lemon juice
1 pkg (8 oz/250 g) no name Cream Cheese, at room temperature
1 tsp (5 mL) chili powder


  1. Preheat oven to 375°F (190°C).
  2. In large bowl, combine cream cheese, Cheddar and chili powder until well-mixed. Stir in chicken, onion, lemon juice, mustard and hot sauce. Spread in pie plate.
  3. Bake in centre of oven for 20 minutes or until hot and bubbly. Serve with pita bread crisps.


Chef's Tips

To make pita bread crisps, brush pita with oil and cut into wedges. Place on baking sheet. Bake in centre of preheated 400°F (200°C) oven for 8 to 10 minutes, turning once. Cool.

Nutritional Information

Per 2 tbsp (25 mL) serving
Calories 70 Cal
Fat 5 g
Sodium 170 mg
Carbohydrate 1 g
Fibre 0 g
Protein 5 g