White Chicken Chili Dip

Pop this in the oven, get yourself some tortilla chips, and dig in!

Serves 10+



Preheat the oven to 350F.

Place the chicken breasts on a baking sheet lined with foil or parchment paper. Season the chicken with salt and pepper. You can optionally season with a little garlic and onion powder also.

Bake the chicken in the oven for around 20 minutes or until the chicken is cooked to 155F internally. (NOTE: the chicken will cook the rest of the way as it rests and also when we bake the dip). Once the chicken is cooled slightly chopped up the chicken into very small pieces (almost shredded)

Next in a large pan on medium heat add 1-2 Tbsp of olive oil. Once the oil is hot add the shallots, bell peppers, and jalapeño with a little salt and pepper. Once the shallots and peppers begin to soften add the garlic, chili powder, smoked paprika, and cumin. Sauté for around 1 more minute or until the garlic is fragrant then turn off the heat and let the mixture cool.

Now to a large bowl combine the cream cheese, sour cream, sautéed peppers and shallots, corn, beans, green chili sauce, and the finely chopped chicken breast. Mix until combined.

In a greased 12 inch cast iron pan add the filling and spread out evenly. Top with a layer of shredded cheese.

Increase the oven temperature to 400F.

Bake in the oven for 15-20 minutes or until the cheese is melted. (NOTE: You can optionally broil the dip for about 3 minutes to get the cheese browned).

Once cooked top the dip with diced tomatoes, green onion, cilantro, pickled jalapeños, and a little lime juice.

Serve with tortilla chips on the side.


    You May Also Like

    Leave a Review

    Your email address will not be published. Required fields are marked *