White Bean Chili Cheese Dip is a warm dip that features chicken, tangy green chilis, and a cheesy, spicy kick, baked to perfection in a skillet. It could be the grand champion of dips! It’s based on my white bean chicken chili because you can never have too many appetizers!
Ingredients & Substitutions
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, shred it at home, and throw it in. Or, you can make a slow cooker rotisserie chicken to use. This is also a wonderful recipe to use any leftover shredded chicken. If you prefer to go meatless, simply leave out the chicken; nothing else needs to change in the recipe.
Corn: Drain a can of sweet corn to add to the dip. Or, use fresh or frozen (thawed) sweet corn instead of canned, if preferred.
Jalapeno Pepper: I added a diced jalapeno pepper to the dip for a little extra kick to each bite. However, you could certainly leave it out if preferred. Or, add even more jalapeno peppers as a garnish for more heat!
Mozzarella Cheese: Mozzarella cheese will be added to the dip mixture as well as top the dip when baked.
Queso Fresco: Queso fresco is added to the white bean chili cheese dip to provide a contrasting texture and a slightly tangy, salty flavor that complements the creaminess and spiciness of the other ingredients.
Garnish: I love the color and freshness of tomatoes when added to the dip. Cilantro also adds a burst of color as well as to the overall taste. However, if you are not a fan of cilantro, you could serve it on the side or leave it off of the dip.
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.
Can I Make This Dip Without A Skillet?
Absolutely! Although I love an oven-safe skillet (like cast iron) for even cooking and presentation, you could still make the dip without one. Simply choose a baking dish that can hold all of the dip’s deliciousness and follow the recipe as written. The dip is done when the cheese is hot, bubbly, and golden brown.
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. Just make sure the dip has cooled to room temperature before storing. Reheat it in the microwave when ready to enjoy. You could also freeze the dip for up to three months.
White Bean Chili Cheese Dip
- 4 ounces cream cheese, softened
- 1 cup (230 g) sour cream
- 1 can (4 ounces) diced green chiles, drained
- 3 teaspoons garlic, minced
- 1 small lime, juiced (about 1 tablespoon)
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon kosher salt
- 2 cups (280 g) rotisserie chicken, shredded and diced
- 1 can (14.5 ounces) Great Northern beans, rinsed, drained
- 1 can (15.25 ounces) sweet corn, drained
- 1 large jalapeno pepper, seeded, diced
- 2 ½ cups (282.5 g) mozzarella cheese, shredded, divided
- ½ cup (61 g) queso fresco
- cherry tomatoes, quartered for garnish
- cilantro, for garnish
- jalapeno pepper, sliced into rounds (optional for garnish)
- Preheat the oven to 375°F.
- To a large bowl, add cream cheese, sour cream, green chiles, garlic, lime juice, chili powder, cumin, and salt. Mix well until combined.
- Fold in chicken, beans, corn, jalapenos, and 2 cups mozzarella cheese.
- Add the mixture to a 10-inch oven-safe skillet. Top with the reserved ½ cup mozzarella cheese and queso fresco. Bake for 15-20 minutes, or until hot and bubbly.
- Remove from the oven. Garnish with tomatoes, cilantro, and jalapeno pepper (optional).
- Serve immediately with tortilla chips.
Did you make this recipe?
You can tag me at @iamhomesteader.