White Bean Chili Cheese Dip combines the most tender, flavorful chicken, sweet and juicy corn, fresh jalapeños, and mozzarella cheese all baked up in a skillet. It could be the grand champion of dips! Don’t miss my other great Appetizers!
White Bean Chili Cheese Dip
Let me tell you, skillet dips are where it’s at folks. Here is how it works. Take everything in the recipe, chop it all up, pour it into a skillet, mix it up, bake it, and enjoy every savory delectable bite. This skillet dip recipe is based on our white bean chicken chili. We adapted it for a dip because one can never have too many dip recipes! And, with it being August, the football season, along with the football parties and fall weather, will be starting soon!
Beans: I used Great Northern beans for this dip. They are ‘large white’ beans with a flattened shape. You could also make this dip with navy beans or Cannellini beans, but the texture will be a little different, as those beans are a bit harder.
Chicken: Rotisserie Chicken is a great addition to this chili cheese dip recipe. You can buy it at the store and shred it at home and throw it in. Or if you are feeling it, you can make this slow cooker rotisserie chicken to use. If you want to go meatless, simply leave out the chicken; nothing else needs to change in the recipe.
Corn: Use fresh or frozen sweet corn instead of canned corn, if preferred. We usually freeze our corn crop and just use that instead of canned corn. Fresh just has a different taste than canned.
Salsa Verde: Salsa Verde is a green salsa that can have a kick to it, depending on the kind you buy.
Can I Make this Dip Spicier?
Sure! For a little extra spice, you could simply add more jalapenos. Or, you could swap out the mozzarella cheese for some spicy pepper jack cheese! Pepperjack gives this dip a wonderful kick. Another way to kick the spice up a notch would be to add some tabasco sauce or look for the spicy salsa verde at the store.
How to Store White Bean Chili Cheese Dip
If you have leftovers (and that is a big IF), you can store them in an airtight container in the refrigerator for up to 4 days. Reheat it in the microwave when ready to enjoy. You could also freeze the dip for up to three months.
Chicken Chili Cheese Dip
- 1 can (14.5 ounces) white beans, drained
- 3 cloves garlic, minced
- 1 cup (230 g) sour cream
- 2 cups (226 g) mozzarella cheese, shredded
- 1 can (15 ounces) sweet corn, drained
- 2 cups shredded chicken, like rotisserie chicken
- ½ cup salsa verde
- 1 medium lime, juiced
- 1 medium jalapeno, diced for garnish
- cilantro, for garnish
- cherry tomatoes, for garnish
- Preheat the oven to 375°F.
- To a large bowl, add all ingredients except the garnish. Stir by hand until incorporated.
- Add the mixture to a 10-inch cast-iron or oven-safe skillet. Bake for 20 minutes, or until hot and bubbly.
- Remove from the oven and add garnish. Serve immediately with crackers or bread.
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