Made with cream cheese, sour cream, curry powder, and shredded chicken, this Curry Chicken Dip is not only delicious but also incredibly easy to prepare—perfect for busy parents or anyone looking for a quick and satisfying appetizer.
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If you’re on the hunt for a dip that’s rich, savory, and just a bit different, this Curry Chicken Dip is a game-changer. Combining creamy, tangy, and lightly spiced flavors, it’s sure to be a hit with everyone.
Why You’ll Love This Curry Chicken Dip
- No Cook: Ready in just 15 minutes.
- Crowd-Pleaser: The warm, slightly spiced curry flavor makes it unique. It's always a hit at the holidays.
- Versatile: Great with crackers, French bread baguette, celery, or sticks.
Other appetizers you might enjoy are these Stuffed Dates wrapped in Bacon, Honey Lime Air Fryer Chicken Wings, or this beautiful Antipasto Wreath for the holidays.
Recipe Ingredients
- Canned Chicken
- Cream Cheese
- Sour Cream
- Curry Powder
- Salt
- Celery seed
- Cayenne pepper, optional
- Worcestershire sauce
- Fresh parsley
How to prepare this recipe
Prepare the Creamy Base: Beat softened cream cheese until smooth. I usually use the electric hand mixer. This makes for a silky texture that’s easy to dip.
Add Flavors: Mix in sour cream, Worcestershire sauce, curry powder, salt, celery seed, and cayenne pepper, if using. Blend until well combined.
Stir in Chicken & Parsley: Fold in the shredded chicken and chopped parsley. This adds a bit of texture and freshness.
Chill and Serve: You can serve this dip immediately or refrigerate it to let the flavors meld further. When serving, top with a bit more fresh chopped parsley.
Tips and Tricks
- For a Thicker Dip: Skip the sour cream and double the cream cheese to make a thicker spread. This version works well on sandwiches or as a cracker topping.
- Use Fresh Celery Instead of Celery Seed: If you prefer more crunch, finely chop a celery stalk and mix it in. It adds a nice texture.
- Adjust the Spice Level: Curry powder varies by brand. Start with less and add more if you want a bolder flavor. For extra heat, add more cayenne or a pinch of red pepper flakes.
- Let It Rest: Although it’s delicious right away, letting the dip chill for an hour deepens the flavors.
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Recipe
Curry Chicken Dip
Equipment
- Hand Mixer
Ingredients
- 8 ounces Cream Cheese softened
- ½ 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
-
- For a Thicker Dip: Skip the sour cream and double the cream cheese to make a thicker spread. This version works well on sandwiches or as a cracker topping.
-
- Use Fresh Celery Instead of Celery Seed: If you prefer more crunch, finely chop a celery stalk and mix it in. It adds a nice texture.
-
- Adjust the Spice Level: Curry powder varies by brand. Start with less and add more if you want a bolder flavor. For extra heat, add more cayenne or a pinch of red pepper flakes.
-
- Let It Rest: Although it’s delicious right away, letting the dip chill for an hour deepens the flavors.
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