This chicken kiev dip is one of those things I started making when I wanted that garlic butter chicken flavor… but without the effort of actually making chicken kiev.
It’s creamy, buttery, a little garlicky (in a good way), and honestly way easier to throw together. You get that same rich, herby taste — just in a form you can scoop straight onto bread.
It comes together fast, and it’s the kind of dip that disappears before you even think about leftovers.
This comes together quickly, especially if you already have cooked chicken on hand.
Many people look for a homemade version of the M&S chicken kiev dip — this recipe is a simple way to recreate that same creamy, garlicky flavor.
Is It Really Like the M&S Chicken Kiev Dip?
If you’ve seen the M&S chicken kiev dip trending, this version gives you a very similar flavor profile — creamy, garlicky, and rich. The difference is that you can make it fresh at home and adjust it to your taste.
Ingredients for chicken kiev dip
If you like this kind of flavor, you might also enjoy:
– Smash Burger Recipe
– Chicken Ranch Nacho
– Air Fryer Chicken Kiev
How to make chicken kiev dip
- Start with the garlic butter — melt the butter gently in a pan, then add the minced garlic and cook it for about 30–60 seconds. You’re not trying to brown it, just soften it and bring out that smell. If it starts turning dark, it’s too far (burnt garlic will make the whole dip taste bitter) — keep it low and controlled.
- Add the cooked chicken into the pan and mix it through the butter so it absorbs all that flavor. This is where it starts to feel like actual chicken kiev, not just a random dip.
- Lower the heat and add cream cheese, then stir until it melts into everything. It might look a bit messy at first — that’s normal. Keep stirring and it smooths out.
- Now add sour cream (or yogurt) and mix again until it turns into a creamy, spreadable texture. If it feels too thick, a small splash of milk or a bit more yogurt fixes it instantly.
- Season with salt, pepper, and parsley. Taste it here — this is where you adjust. If it feels flat, a tiny squeeze of lemon wakes everything up.
- You can leave it slightly chunky or blend it for a smoother dip, depending on what you like. Both work.
- Serve warm or slightly cooled — I like it best warm, with a piece of crispy baguette. Sometimes that kind of simple is exactly what I crave most.
I personally use a large nonstick skillet like this one because it heats evenly and makes creamy chicken recipes so much easier without sticking or burning
Why This Works
The garlic butter builds the base flavor, while the cream cheese and sour cream keep everything smooth instead of dry. Using cooked chicken makes it quick, and a little lemon at the end balances the richness.
Ways to Adjust It
If you want to tweak it a bit:
- add grated cheese → makes it richer and slightly melty
- chili flakes on top → adds contrast and a little kick
- extra butter drizzle → not necessary, but very good
FAQ
Can you make it ahead of time?
Yes, just reheat gently and add a bit of milk or yogurt if it thickens.
Is it better smooth or chunky?
That depends on your preference. Chunky feels more like chicken, smooth works better as a spread.
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