White Chicken Chili Cheese Dip
Delicious white chicken chili is loaded with cheese and thickened up to make a yummy dip! This is such a crowd please and a great appetizer dip.
Servings 6
Ingredients
- 1 small onion chopped
- 1 tbsp vegetable oil can also use olive oil or avocado oil
- 1 pound raw chicken, diced or use cooked and shredded chicken
- 1 can navy beans or northern white beans rinsed and drained well
- 1 4 oz. can of green chiles drained well
- 1 15 oz. can of corn drained well
- 1 tbsp cumin
- 8 oz. cream cheese
- 1 cups cheddar cheese
Instructions
- Preheat oven to 400. In a large skillet on medium heat add oil and onions to the pan. Cook onions until they are sweating. Add the diced chicken or if you are using shredded chicken add it now. Cook the chicken thoroughly.
- Pour the green chiles, beans, corn,cumin and cream cheese into a large skillet and cook on low heat on the stovetop for around 10 minutes or until everything is mixed well together and creamy. At this point take the back of a spoon or a masher and mashed the beans and chicken up a little to thicken up the dip. I like my dip chunky, but you can mash even more for a creamier dip.
- Next, Pour the cheddar cheese on top and place in the oven for 5 to 10 minutes or until the cheese is bubbly and starting to brown at the edges. Serve immediately. Serving suggestions: place cut up bell peppers or your favorite peppers on top and serve with tortilla chips. This dip is best served hot!