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Green Chile Chicken Dip

A warm, creamy dip combining tender shredded chicken with green chiles and melted cheese, perfect for parties with bold southwestern flavors
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 8
Calories: 285
Ingredients Method Notes

Ingredients
  

For the Green Chile Chicken Dip
  • 2 cups cooked chicken, shredded
  • 8 oz cream cheese, softened
  • 1 cup sour cream
  • 1 cup shredded Mexican cheese blend
  • 1 4 oz can diced green chiles
  • 1/2 cup mayonnaise
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1/2 tsp onion powder
  • Salt and pepper to taste
Optional Garnishes
  • Fresh cilantro, chopped
  • Sliced jalapeños
  • Additional shredded cheese

Method
 

  1. Preheat your oven to 375°F and lightly grease a 9x13 inch baking dish. In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Mix until completely smooth - this creates the luxurious, creamy foundation. The mixture should be velvety and lump-free.
  2. Add garlic powder, cumin, onion powder, salt, and pepper to your creamy base. Stir thoroughly until the spices are evenly distributed.
  3. Gently fold in the shredded chicken, diced green chiles, and half of the Mexican cheese blend. Don't overmix, as this can make the chicken stringy. Taste and adjust seasoning if needed.
  4. Transfer the mixture to your prepared baking dish, spreading it evenly with a spatula. Sprinkle the remaining cheese on top.
  5. Bake for 15-20 minutes until the dip is heated through and the top is golden and bubbling around the edges. Let it cool for 2-3 minutes before serving.

Notes

Can be assembled up to 24 hours ahead and refrigerated. Greek yogurt can substitute for sour cream. Store leftovers for up to 4 days refrigerated or 3 months frozen. Don't skip softening cream cheese completely to avoid lumps. Can be made in slow cooker on low for 2-3 hours.