Hearty tamale pie dip is filled with the familiar flavors of a mouth-watering cheesy chicken tamale. Even better, it’s much easier to make and takes less than half the time!
Tamales in Dip Form!
Our family has always loved tamales for as long as I can remember. I mean, we are Mexican (even if we don’t look like it!!). The problem is, tamales are a lot of work and mostly because when we make them, we like to make at least 20-30 dozen (we have a big family and usually only make them once a year).
With that in mind, we were happy to find this tamale pie dip recipe because it had the flavors of tamales but in a dip form. It was also SOO much easier to make!! Another reason why we loved the recipe is because we love trying out new dips with tortilla chips.
We have them so often and although we enjoy our classic dip recipes, it’s nice to change it up. Our family loved this recipe so much that this was gone in no time. The hubby even declared it his new favorite dip recipe. You know that means something considering he’s an avid dipper. 😉
How to Make Tamale Dip
PREP. Coat a 9 inch quiche dish or deep dish pie plate with cooking spray and set aside.
BLEND. In a processor or blender, mix cream cheese, 1 cup cheese, corn, tomatoes, sour cream, garlic and chili powder until almost smooth.
MIX. Stir chicken in by hand.
SPOON & TOP. Spoon mixture into greased dish. Top with remaining 1 cup cheese. Drizzle with oil.
BAKE. Bake at 325.for 45 minutes.
GARNISH & SERVE. Garnish with desired toppings and serve.
Slow Cooker Instructions: You can make this dip in the slow cooker. You will not get a crispy cheese topping, but the flavors will be just as delicious.
- Start by spraying your slow cooker with non-stick cooking spray.
- Complete step 2
- Add all of the ingredients to the slow cooker. Cook the dip for 2 hours on high or 4 hours on low. The chili will be ready when it is melted and creamy.
- Add the last cup of cheese during the final 30-40 minutes of cook time.
- Garnish if you desire.
Tips for Serving and Storing
Spice them up: You can either make the dip spicey or provide some spice on the side for people to add to their liking. Some easy ingredients include: red chili flakes, Cayenne pepper, or hot sauce.
More dipping options: We like to use tortilla chips to eat this dip but you can also use other chips like fritos, crackers like ritz and even quesadilla strips.
Serve your tamale dip with a delicious Mexican entree such as:
Storage: Store leftover sip in an airtight container in the fridge. Reheat it for a couple minutes in the microwave. You can also freeze leftovers. Though it may take on a slightly different texture. To store: place in an airtight freezer safe container, label, and freeze for up to 2 months. Thaw in the fridge before reheating. Reheat slowly and stir frequently.
For more savory dips and salsas, try:
- 7 layer bean dip
- Jalapeno Popper Dip
- Black Bean and Corn Salsa
- Chilis Salsa
- Cucumber Salsa
- Hamburger Dip
- Cream Cheese Bean Dip
Tamale Dip Recipe
- 8 oz cream cheese
- 2 cup mexican blend cheese
- 14 oz creamed corn
- 8 oz tomatoes diced
- 1/2 cup sour cream
- 2 cloves minced garlic
- 1 tsp chili powder
- 1 1/2 cups chicken shredded
- 1 tsp olive oil
- Toppings: sour cream, olives, cilantro, etc.
- Coat a 9 inch quiche dish or deep dish pie plate with cooking spray and set aside.
- In a processor or blender, mix cream cheese, 1 cup cheese, corn, tomatoes, sour cream, garlic and chili powder until almost smooth. Stir chicken in by hand.
- Spoon mixture into greased dish. Top with remaining 1 cup cheese. Drizzle with oil. Bake at 325.for 45 minutes.
- Garnish with desired toppings and serve
Adapted from “Pillsbury Dump Can Recipes” Magazine