Go Back

Easy Creamy White Chicken Chili Dip Recipe

Easy creamy white chicken chili dip with a baked, bubbly Monterey Jack topping. This warm, scoopable appetizer blends shredded chicken, green chilies, and cumin into a smooth, creamy base.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Creamy white chicken chili dip
  • 2 cup cooked, shredded chicken
  • 8 oz cream cheese, softened Soften so it blends smoothly.
  • 1 cup sour cream
  • 1 can (4 oz) diced green chilies
  • 1 cup shredded Monterey Jack cheese Reserve a little for an extra-cheesy top if you like.
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 0.5 tortilla chips, for serving Use as needed for scooping.

Equipment

  • 1 sheet pan
  • 1 baking dish

Method
 

Bake the dip
  1. Preheat the oven to 350°F and grease a small baking dish.
  2. Beat the cream cheese and sour cream together until smooth.
  3. Stir in the shredded chicken, diced green chilies, cumin, and garlic powder until evenly combined.
  4. Spread the mixture evenly into the prepared baking dish.
  5. Top with shredded Monterey Jack cheese in an even layer.
  6. Bake at 350°F for 20–25 minutes, until bubbly and golden on top.
  7. Serve warm with tortilla chips for scooping.

Notes

For the smoothest texture, make sure the cream cheese is fully softened before mixing. Store leftovers covered in the refrigerator up to 3 days; reheat in the oven or microwave until hot throughout. Freezing is not recommended because sour cream and cream cheese can break when thawed. For a dairy-reduced version, use reduced-fat cream cheese and sour cream to keep the dip creamy while cutting calories.