Cream cheese, sour cream, curry powder, and shredded chicken are the main ingredients in this fabulous Curry Chicken Dip.
This recipe has been a hit at our holiday table for years! However, make sure to enjoy this yummy curry dip year round.
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This recipe for Curry Chicken Dip was updated with all new photos including process steps in August 2020.
I started making a variation of this canned chicken cream cheese chicken dip when I was still a teenager. My mom and I found the original recipe on the back of a box of Ritz Crackers I believe.
The original version of this curry dip didn’t have sour cream in it at all and called for twice the amount of cream cheese.
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Over the years I have altered the recipe a bit, but our love for it still hasn’t changed.
And, of course, this is a simple recipe. With the use of canned chicken, cream cheese, and other basic ingredients, this Curry Chicken Dip is finished in a few minutes. The great thing about canned chicken is that it is already cooked. All you need to do is drain and shred!
Although it tastes terrific right away, letting the dip set in the refrigerator for awhile only enhances the flavors.
Ingredients needed
- Canned chicken
- Cream cheese
- Sour cream
- Curry powder
- Salt
- Celery seed
- Cayenne pepper, optional
- Worcestershire sauce
- Fresh parsley
How to prepare this recipe
First of all, it always helps to soften the cream cheese at room temperature for a while first. Then, beat the cream cheese with the hand mixer until creamy. This will help prevent lumps.
Next, add the sour cream and spices. Beat well.
Make sure to drain and shred the chicken a bit before using it. Add the chicken and parsley to the dip mixture and stir using a spatula or spoon. At this point, you can serve the Curry Chicken Dip as is, place in a fancier serving bowl, or refrigerate and let the flavors develop further.
Substitutions / adjustments
- Originally this recipe called for A-1 Steak Sauce. That isn’t something I often have on hand so years ago I switched to Worcestershire sauce. Either one works great. If using A-1 Steak Sauce, you will need about 1 1 /2 tablespoons of it.
- If you want a thicker dip or more of a spread, omit the sour cream and add a total of 16 ounces of cream cheese.
- I like using celery seeds, but you can easily use finely chopped fresh celery. It also adds a nice crunch to the dip.
Serve this dip with your favorite chips or a french bread baguette.
Cover and store the dip in the refrigerator.
Enjoy!
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Recipe
Curry Chicken Dip
Equipment
- Hand Mixer
Ingredients
- 8 ounces Cream Cheese softened
- 1 cup Sour Cream
- ½ teaspoon Worcestershire Sauce
- 2 teaspoons Curry Powder to taste
- ½ teaspoon Salt to taste
- ½ teaspoon Celery Seed
- 2 tablespoons Fresh Parsley chopped
- Dash of Cayenne optional
- 12.5 ounces Canned Chicken drained and shredded
Instructions
- Beat the cream cheese until smooth.
- Add the sour cream, Worcestershire, curry powder, salt, celery seed and cayenne pepper. Beat well.
- Add the drained and shredded chicken along with the fresh parsley. Stir with a spoon or spatula.
- Serve immediately or place in the refrigerator for a while to further enhance the flavor.
Notes
- Originally this recipe called for A-1 Steak Sauce. That isn’t something I often have on hand so years ago I switched to Worcestershire sauce. Either one works great. If using A-1 Steak Sauce, you will need about 1 1 /2 tablespoons of it.
- If you want a thicker dip or more of a spread, omit the sour cream and add a total of 16 ounces of cream cheese.
- I like using celery seeds, but you can easily use finely chopped fresh celery. It also adds a nice crunch to the dip.
Nutrition
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