You’re gonna want yourself some of this Yes-Please Dip! With every creamy, cheesy, taco-seasoned bite, you’re going to exclaim “yes, please” to more and more. Make sure you have lots of your favorite tortilla chips on hand because they’re gonna fly out of the bag. We politely request that Yes-Please Dip is served every time your hunger gets to hankering! It’s just so tasty!


  • 1 1/2 (8-ounce) blocks cream cheese, softened
  • 1 1/2 cups chicken breasts, boneless and skinless, cooked and shredded
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 1/2 cups pepper jack cheese, shredded, divided
  • 1 1/2 cups cheddar cheese, shredded, divided
  • 1 cup canned enchilada sauce
  • 2 (4-ounce) cans chopped green chiles
  • 2 teaspoons taco seasoning
  • tortilla chips, to taste, for serving
  • cilantro, to taste, chopped, for garnish


Step 1 –Preheat the oven to 350 degrees F.

Step 2 –In a large bowl, add the cream cheese, the shredded chicken, the black beans, 1 cup of the pepper jack, 1 cup of the cheddar, the enchilada sauce, the green chiles, and the taco seasoning and stir to combine.

Step 3 –Pour the dip into an oven-safe skillet and sprinkle with the remaining pepper jack and the remaining cheddar.

Step 4 –Bake the dip until the cheese has melted and is warmed through and bubbly, about 20-25 minutes.

Step 5 –Serve the dip with the chips, garnished with the cilantro.