Recipe: White Chicken Chili Skillet Dip — Quick and Easy Appetizers
Let me introduce you to the most winning weeknight dinner and game-changer for combatting the weeknight blues: dinner dip. It’s all the fun of Friday night dinner dates or Sunday game days for a regular ol’ dinner. The dip is made with tender chicken, jalapeños, and creamy, dreamy, melty cheese all cooked in a skillet.
White Chicken Chili Dip in a Skillet
This white chicken chili dip is based off a family favorite recipe for white chicken chili that uses white beans, rotisserie chicken, and canned jalapeños. Instead of a long stovetop simmer, the beans, yogurt, and jalapeños are blended together before being added to the skillet of sautéed greens onions, peppers, and cooked chicken. The whole thing is topped with pepper Jack cheese and baked until bubbly, served with tortilla chips for dipping. Add a robust salad to the table and call the whole thing dinner.
White Chicken Chili Skillet Dip
Serves 4 to 6
3 tablespoons olive oil, divided
1 (15-ounce) can white beans, drained and rinsed
1/4 cup sour cream or plain Greek yogurt
2 cloves garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon kosher salt
2 cups shredded, cooked chicken (about 8 ounces)
1 cup frozen corn kernels
1 cup shredded cheddar cheese, divided
1/2 medium red bell pepper, diced (about 1/2 cup)
2 medium scallions, white and light green parts only, minced
1/4 cup drained canned green chiles or jalapeños
1/2 cup shredded pepper jack cheese
Tortilla chips, for serving
Arrange a rack in the middle of the oven and heat to 375°F. Coat a 10-inch cast iron skillet with 1 tablespoon of the oil; set aside.
Set aside 1/4 cup of the white beans. Combine the remaining white beans, 2 tablespoons olive oil, sour cream, garlic, cumin, paprika, and salt in a food processor fitted with the blade attachment. Process until smooth. Add the chicken, corn, 1/2 cup of the cheddar cheese, bell pepper, scallions, and chiles or jalapeños. Pulse once or twice to combine.
Pour the mixture into the skillet and spread into an even layer. Sprinkle evenly with the reserved beans, remaining 1/2 cup of cheddar cheese, and the pepper Jack cheese.
Bake until the cheese is bubbly and browned around the edges, 25 to 30 minutes. Cool for 5 minutes before serving with tortilla chips.
Make ahead: The dip can be assembled and stored in the refrigerator for up to 3 days. We recommend using a pie plate or 8×8-inch baking dish for make-ahead storage and reheating. Let the dip sit at room temperature while the oven heats.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.