Mexican · Dinner
Shredded Chicken Tomato Dip (No-Chop)
Warm shredded chicken folded into a smooth tomato and cream cheese base, built entirely without a knife using rotisserie chicken pulled by hand, a garlic press, and a food processor pulse for the tomatoes. Cumin and smoked paprika carry Mexican flavor, served warm with tortilla chips for scooping.
$4
10 minsPrep
18 minsCook
28 minsTotal
EasyLevel
Nutrition per serving
495Calories
35.8gProtein
30.2gFat
20.1gCarbs
5.2gSugar
2.9gFiber
919mgSodium
164mgChol
14.8gSat Fat
735mgPotassium
275mgCalcium
2.6mgIron
1mcgVitamin B12
8mgVitamin C
gluten-free
low-carb
protein-rich
no-chop
Instructions
1
Prep
Preheat oven to 375°F (190°C). Tear rotisserie chicken into shreds by hand and press garlic through a garlic press into a small oven-safe baking dish.
2
Blitz
Pulse canned tomatoes in a food processor for a few seconds until smooth and saucy, then add to the baking dish with cream cheese, chicken, cumin, smoked paprika, sour cream, lime juice, and salt.
3
Bake
Fold ingredients together until evenly coated with no cream cheese lumps visible. Scatter Monterey Jack cheese over the top and bake uncovered at 375°F (190°C) for 15–18 minutes until edges bubble and cheese browns.
4
Plate
Snip scallion and cilantro over the warm dip with kitchen scissors. Spoon into a serving bowl and set tortilla chips alongside for scooping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz339g rotisserie chicken
- 5.2 oz150g canned tomatoes
- 4 oz114g cream cheese
- 2 clove2 clove garlic
- 4 tbsp4 tbsp Monterey Jack cheese
- 22 scallion
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp smoked paprika
- 2 tbsp2 tbsp sour cream
- 2 tsp2 tsp lime juice
- 1/4 tsp1/4 tsp salt
- 2 tbsp2 tbsp cilantro
- 2 oz56g tortilla chips
