Heartbeet Kitchen
Skillet White Chicken Chili Dip
December 7, 2014 (last updated May 14, 2020) in Appetizer · Gluten-Free · Nut-Free · Videos · 40 Comments

Watch video above to see how to make Skillet White Chicken Chili Dip!

It’s the middle of December and my instagram feed is filled with people enjoying their holiday traditions – cookie baking, tree lighting, sledding and party filled evenings. I can’t help but love this time of year, even if a little hustle and bustle comes with it. Between Brian and I, we have four families to celebrate with, meaning lots of good food, fun and love.

On Christmas Eve we head to Brian’s mom’s, all 25+ of us (and growing!) for a day filled with hot toddies served in her original set of Tom & Jerry mugs from the 1970’s and the annual Shuv-unda game (more on that soon). We forgo a big meal with lots of prep and instead everyone brings their favorite appetizers, a tradition I’m totally a fan of.

Skillet White Chicken Chili Dip -- easy to make, all cheesy and bubbly in a cast iron skillet. use rotisserie chicken.

I probably eat more cheese around the holidays than I should, but I’m quite alright with that. Last year I brought this (love how pretty it looks stuffed with pomegranates) but this time I’m bringing the heat – White Chicken Chili Dip served piping hot in a skillet.

I don’t know about you, but I’ll take white chili over red any day. The combination of soft white beans, lots of garlic and zesty salsa verde is just so perfect. Sometimes with chicken, sometimes without. Either way, it’s just how I like to warm up on a winter day.

This cheesy dip version came about as I was looking to use up some leftover rotisserie chicken (side note: Whole Foods now roasts organic ones daily). And it was Sunday – chips and dip are kind of a required thing for watching football around here.

Skillet White Chicken Chili Dip -- all cheesy and bubbly in a cast iron skillet. use shredded rotisserie chicken for quick prep.

I ended up having a can of white beans and half a red pepper handy, along with a jar of my homemade salsa verde. There was only about a cup left of a mozzarella/cheddar cheese bag, so to give it a little more volume I pureed 3/4 of the white beans with a some sour cream and garlic. Let’s just say that  might have been one of my better ideas.

I fell in love with its smooth base and surprise bites of chicken throughout. And coincidentally, the pops of color from the peppers and cilantro is quite holiday-esque. The salsa verde gives it some tang and the way the cheese bubbles and browns……. dang, so good. And nobody will even know it’s a little lighter thanks to the bean puree.)

I’m not lying when I say we fought over who got the last scoop (these Food Should Taste Good chips are my go-to, sturdy and made from simple ingredients) and we had no intentions of eating all of it. That being said, if you bring it to a party, make sure you grab some right as you set it out. It won’t last long.

Skillet White Chicken Chili Dip ~ hot and cheesy, in a cast iron skillet. {gluten-free}White Chicken Chili Dip | heartbeet kitchen

*updated with video (collaboration with Annie D. Souza) and photos 12/27/2016

Skillet White Chicken Chili Dip

Skillet White Chicken Chili Dip

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

A cheesy skillet dip that tastes like white chicken chili!


  • 1/2 tablespoon olive oil
  • 1 (14.5 ounce can) white beans, drained
  • 1/3 cup sour cream
  • 2 cloves of garlic, roughly chopped
  • juice of a half lime
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1 cup shredded, cooked chicken
  • 1/2 cup sweet corn (fresh or frozen)
  • 2 tablespoons minced cilantro
  • 2 cups mozzarella/cheddar cheese combination, divided
  • 1/3 cup diced red peppers
  • 1/3 cup + 1 tablespoon salsa verde (I like the jar from Trader Joe's as it's just spicy enough. If you buy a different kind, taste and see if you'd like some spice. If so, add a bit of tabasco!)


  1. Preheat the oven to 375 degrees. Brush olive oil onto bottom and halfway up sides of a 10 inch cast iron skillet. (You could also bake in any vessel you normally use for baking dips, relatively the same size.)
  2. Reserve 1/4 cup of the drained beans, set aside. Add the rest of the beans, sour cream, garlic, lime juice, cumin, and salt to a food processor. Puree until smooth. Taste and add a little salt if needed. Stir in chicken, corn, cilantro and 1 cup of cheese.
  3. Spread onto bottom of skillet, then evenly sprinkle remaining 1/4 cup white beans, red peppers and salsa verde on top of the mixture. Cover with remaining cheese. Bake for 16-20 minutes, until dip is bubbling and browned on top. Serve immediately. Can be rewarmed as needed.

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40 thoughts on “Skillet White Chicken Chili Dip

  1. Laura

    OOH! I do love chili during these cold winter months, the fact that its a dip makes it the perfect snack to bring to these upcoming holiday parties.

  2. Sarah @ SnixyKitchen

    The holidays at your house sound like so much fun. An appetizers-only holiday meal sounds just up my alley – I prefer snacking and small bites over a big meal any day. Maybe I should try to convince my family to try that this year. So much less stress too! Last year, now that the cousins are all grown up and we don’t have any kids around yet, we implemented our first (hopefully annual) $10 white elephant exchange, which ended up with some people bringing serious gifts and others bringing As-seen-on-tv gifts (cough-mybrother-cough). I REALLY like the Shuvunda game idea! I have lots of blog swag I could bring (a bag full of branded shopping bags and aprons, perhaps?). Also, I wish I had been there to eat this – I’d also fight for the last bite. I should make a skillet of this to munch on during my hibernation week of dissertation writing (aka right now).

    PS. Sorry for the novel. I just love everything about this.

  3. Christine // my natural kitchen

    I can certainly see why the last bite was fought for! This looks delicious and like perfect party food. I’ve also played the Shuvunda game at a Christmas party – it was really funny but I attempted to discreetly “forget” my gift (someone’s old nighty.. hah). I have a big family and my sisters and I do a secret santa each year – not really a fun game, but definitely a family tradition that we all enjoy :)

    1. Amanda Paa Post author

      Christine, so awesome to hear your family plays the Shuvunda game too! I also have “accidentally” left one of the gifts behind. I’ve also gotten a $50 surprise bill which was awesome! Thanks for stopping by :)

    1. Amanda Paa Post author

      Hi Jen! Thanks so much for stopping by. Adding the 1/4 cup of reserved beans is listed in the directions where you sprinkle on the diced red peppers. Let me know what you think after you make it and happy holidays!

  4. Peg

    Hi Amanda, I cannot wait to try this. My family loves my white chicken chili so
    this is right up our alley. I’m gonna have to double this recipe since there are
    about 25 of us and I’ll have to put a dish of chopped jalepenos next to it for those
    of us who like it really hot. We do appetizer night on Christmas Eve. It’s so much easier and not as filling as a big meal.
    We did the shovunda exchange a couple years ago but last year we were so
    spread out that it didn’t happen. I’m gonna make sure we do it this year since we had sooooo much fun before. Thanks for the recipe. It’s nice to see other families
    enjoying the holidays as much as our family. Families are what it’s all about.

  5. mammaof4

    Its in the oven right now and my house smells delicious! Im making thiss for my family for a lite summer dinner (lite: as in not lots of food,, not low calorie! ;-) ) my kiddos and hubby cant wait to try it! Thanks for the recipe!

  6. Evangeline

    Just printed the recipe, going to make it for a Sunday afternoon snack around my house when no one is really hungry just need comfort snacks! Looks delish!

  7. Angie

    Being a food blogger I have made it my goal to visit more pages of fellow foodies. I should not have visited this one right before lunch! lol I literally want to just dive into that dip with crackers, bread, whatever! AMAZING!

  8. Tiffany

    I’m making it as I type for my family for new Year’s Eve. I had to substitute the white beans because of being allergic to them. I had black lentils from sprouts in a can that I used. It tasted so yummy in the blender. I also used green enchilada sauce instead of the verde didn’t have any on hand. Were so excited to try it!! It smells delish!!

  9. Emily

    I just made this!!! It totally hit the spot, and we all loved it! By the time I got home to cook, it was too dark for me to take a photo, but I’ll be making it again for sure so maybe next time. :) I forgot to buy sour cream, so I subbed 2 tablespoon mayo + 3 tablespoon plain yogurt and it worked beautifully. SO much flavor and love the pureed white beans and cheese combo!


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