Creamy White Chicken Chili Dip

This hot, bubbly baked dip combines shredded chicken, creamy white beans, mild green chiles, cream cheese, and pepper Jack for a hearty appetizer served with tortilla chips or sliced vegetables.

Prep: 15 min · Cook: 25 min · Yield: 8 · Method: Oven

Ingredients

• 2 cups cooked shredded chicken
• 1 15-ounce can cannellini beans
• 8 ounces cream cheese
• 1 cup pepper jack cheese
• 1 4-ounce can diced green chiles
• 1 half cup sour cream
• 2 tablespoons green onion
• 1 teaspoon ground cumin
• 0.5 teaspoon garlic powder
• 0.5 teaspoon kosher salt

Cooking instructions

1. Heat the oven to 375°F. Lightly grease a 1-quart baking dish. (about 5 min) — 375°F
2. Drain and rinse the beans, then mash about half of them with a fork. In a large bowl, combine the mashed and whole beans, chicken, cream cheese, sour cream, green chiles, 1/2 cup pepper Jack, green onion, cumin, garlic powder, and salt. (about 7 min)
3. Spread the mixture in the baking dish and sprinkle the remaining 1/2 cup pepper Jack over the top. (about 3 min)
4. Bake until the dip is hot throughout, the cheese is melted, and the edges are bubbling, 20 to 25 minutes. If desired, broil for 1 to 2 minutes for a lightly browned top, watching closely. (about 25 min) — 375°F
5. Rest for 5 minutes, then serve hot with tortilla chips, crackers, or sliced vegetables. (about 5 min)