This dip is incredibly simple to make, with minimal prep and ingredients. The Velveeta cheese melts into a smooth, velvety texture, while the shredded chicken adds a hearty twist to a classic cheese dip. It’s warm, filling, and full of flavor. Whether you make it on the stovetop, in a slow cooker, or in the microwave, it’s a crowd-pleaser every time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
cooked chicken (shredded or chopped) Velveeta cheese (cubed) diced tomatoes with green chilies (such as Rotel) cream cheese (optional for extra creaminess) milk or chicken broth (to thin, if needed) garlic powder onion powder salt and pepper chopped green onions or jalapeños (optional, for garnish)
Directions
In a large saucepan or skillet, combine cubed Velveeta and cream cheese over medium heat. Stir frequently until melted and smooth.
Add the cooked, shredded chicken and the can of diced tomatoes with green chilies (do not drain). Stir to combine.
Season with garlic powder, onion powder, salt, and pepper to taste.
If the dip is too thick, stir in a splash of milk or chicken broth until it reaches your desired consistency.
Cook for an additional 5–7 minutes, stirring frequently, until heated through and bubbly.
Transfer to a serving bowl or slow cooker set to “warm” to keep it hot for serving.
Garnish with chopped green onions or jalapeños if desired. Serve hot with tortilla chips, crackers, or bread.
Servings and timing
This recipe serves about 10–12 people as an appetizer. Prep time: 10 minutes Cook time: 10 minutes Total time: 20 minutes
Variations
Spicy Kick: Add diced jalapeños, hot sauce, or pepper jack cheese for extra heat.
Buffalo Style: Stir in buffalo sauce and a bit of ranch or blue cheese dressing for a buffalo chicken dip twist.
Slow Cooker Method: Combine all ingredients in a slow cooker and cook on low for 2–3 hours, stirring occasionally.
Veggie Boost: Add chopped bell peppers, corn, or black beans for added texture and flavor.
BBQ Chicken Dip: Use shredded BBQ chicken for a smoky, sweet variation.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave in 30-second intervals, stirring each time, or warm on the stovetop over low heat, adding a splash of milk if needed to thin. Freezing is not recommended due to the creamy texture of the cheese.
FAQs
Can I use canned chicken?
Yes, canned chicken works well in this dip and saves time—just drain it first.
What kind of cheese is best?
Velveeta is ideal for a smooth, creamy texture, but you can mix in shredded cheddar or Monterey Jack for added flavor.
Can I make this dip ahead of time?
Yes, prepare it a day ahead and store in the fridge. Reheat before serving.
What should I serve with this dip?
Tortilla chips, pita chips, toasted bread slices, or raw veggies all work great.
Is cream cheese required?
No, it’s optional but adds extra richness and creaminess to the dip.
How do I make this dip thinner?
Add small amounts of milk, chicken broth, or even some of the juice from the diced tomatoes until the texture is right.
Can I keep this warm during a party?
Use a small slow cooker or warming dish set to low or warm to keep it creamy and hot.
How spicy is this dip?
It’s mildly spicy with standard diced tomatoes and chilies, but you can adjust the heat level with ingredients like hot sauce or jalapeños.
Can I double the recipe?
Absolutely. Just scale the ingredients up evenly and use a large enough pot or slow cooker.
Conclusion
Chicken and Velveeta Cheese Dip is a quick, comforting, and satisfying appetizer that’s sure to be a hit wherever you serve it. With just a handful of ingredients and endless ways to customize, it’s a must-have recipe for game nights, parties, or casual snacking. Creamy, cheesy, and loaded with flavor, it’s one of those dips you’ll find yourself making again and again.
Chicken and Velveeta Cheese Dip is a warm, creamy, and hearty appetizer made with tender chicken, melty Velveeta cheese, and flavorful seasonings. Perfect for game day or parties, it’s an easy, crowd-pleasing dip to serve with chips, bread, or veggies.
Ingredients
2 cups cooked chicken, shredded or chopped
1 lb Velveeta cheese, cubed
1 can (10 oz) diced tomatoes with green chilies (e.g., Rotel, undrained)
4 oz cream cheese (optional)
1/4 cup milk or chicken broth (as needed to thin)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper, to taste
Chopped green onions or jalapeños (optional, for garnish)
Instructions
In a large saucepan or skillet, combine cubed Velveeta and cream cheese over medium heat. Stir frequently until melted and smooth.
Add the shredded chicken and the entire can of diced tomatoes with green chilies. Stir to combine.
Season with garlic powder, onion powder, salt, and pepper.
If the dip is too thick, stir in a splash of milk or chicken broth until desired consistency is reached.
Cook for an additional 5–7 minutes, stirring frequently, until hot and bubbly.
Transfer to a serving bowl or a slow cooker set to “warm” to keep it hot during serving.
Garnish with green onions or jalapeños if desired. Serve with tortilla chips, crackers, or vegetables.
Notes
Add hot sauce or diced jalapeños for extra spice.Use canned chicken for convenience, but fresh or rotisserie chicken adds better flavor.Keep warm in a slow cooker for parties.Adjust thickness with milk or broth as needed.Store leftovers in the fridge and reheat gently to maintain creaminess.
