Rolled Taco Dip is perfect for those Mexican snack cravings! Why waste the time rolling this up in a tortilla when you can eat it with tortilla chips!?!
2 1/2cupspepper jack cheese, grated*Plus more to sprinkle on top as it bakes (optional)-Monterey Jack cheese works too
1/2cupgreen salsa- mild*I prefer Herdez or La Victoria brand
1/4cupcilantro, chopped fine
1/4cupgreen onions, chopped fine
4tsplime juice, fresh squeezed
2tspcumin
1tspchili powder
1tspgarlic powder
1tsponion powder
1/2tspblack pepper
Tortilla Chips for dipping
Instructions
Preheat your oven to 350° Grease an 8x8 baking dish.
Add your cooked chicken, softened cream cheese, pepper jack cheese and green salsa and mix well. Add in cilantro and green onions, mix well. Last, add in your lime juice and seasonings. Mix well.
Spread your dip in your 8x8 pan, making sure it is spread evenly. Let it bake for at least 20 minutes. Check at 20 minutes and see if it is done. The cheeses just need to melt and the dip needs to be heated through. Let it bake for another 10 minutes if needed, or until it is heated through and done to your liking.
Sprinkle the extra pepper jack cheese on top the last few minutes of baking.
Serve with tortilla chips.
Notes
A larger baking dish will work just fine. The dip may cook faster and won't be as thick., which will not effect the taste!This dip can be kept in the fridge and reheated as needed for up to 3 days!I am sure you can heat this dip on low for 2 hours in a slow cooker. I have never tried it but I am betting it would work great for parties or game days!
Nutrition information is automatically calculated and should only be used as an approximation.