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White Chicken Chili Dip

White chicken chili dip made with shredded chicken, white beans, green chiles, and a creamy blend of cheeses baked until hot and bubbly. Stir everything together, bake, then garnish with cilantro for a scoopable party dip texture.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Chicken and bean base
  • 2 cup shredded cooked chicken
  • 1 can (15 oz) great northern beans, drained and rinsed
  • 1 can (4 oz) diced green chiles
Creamy cheese mixture
  • 8 oz cream cheese, softened
  • 0.5 cup sour cream
  • 1 cup Monterey Jack cheese, shredded
  • 1 cup mozzarella cheese, shredded
  • 0.5 cup chicken broth
Seasonings
  • 1 tsp cumin
  • 1 tsp chili powder
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.25 tsp salt
  • 0.25 tsp black pepper
Garnish and serving
  • 2 tbsp chopped cilantro
  • 1 Tortilla chips for serving

Equipment

  • 1 sheet pan

Method
 

Preheat and prepare the dish
  1. Preheat oven to 375°F (190°C). This ensures the dip bakes through evenly.
  2. Lightly grease a baking dish. This helps prevent sticking when you scoop the dip.
Mix the creamy chili dip
  1. In a large bowl, combine cream cheese, sour cream, chicken broth, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Mix until smooth and well combined.
  2. Fold in shredded cooked chicken, great northern beans, diced green chiles, Monterey Jack cheese, and half of the mozzarella cheese. Stir just until everything is distributed.
Bake until hot and bubbly
  1. Transfer the mixture to the baking dish. Spread into an even layer for consistent melting.
  2. Top with remaining mozzarella cheese. The cheese layer will turn golden and bubbly in the oven.
  3. Bake for 20–25 minutes at 375°F (190°C) until hot and bubbly. Look for bubbling at the edges and melted cheese on top.
Finish and serve
  1. Garnish with fresh cilantro. Add it right after baking for a bright, fresh finish.
  2. Serve warm with tortilla chips. Offer chips for scooping while the dip is still creamy and steaming.

Notes

Pro tip: soften the cream cheese fully so the base blends smooth with no lumps. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat in a 325°F (165°C) oven or microwave until hot. Freezer: no (cheese and sour cream can separate after thawing). For a lighter option, use reduced-fat cream cheese and sour cream to keep the creamy texture with fewer calories.