This post may contain affiliate links, please see our privacy policy for details.

This simple one skillet Creamy White Chicken Chili Corn Dip incorporates all the flavors of my favorite white chicken chili into the creamiest, cheesiest corn-filled dip. Perfect for late summer parties and fall game-day festivities. Made with poblano peppers, sweet corn, beans, shredded chicken, and of course, with cheese on top. It’s spicy, creamy, and so delicious. Serve this up dip-style with fresh toppings and tortilla chips on the side for scooping.

Easy White Chicken Chili Corn Dip | halfbakedharvest.com

We’ve got one last extra cheesy corn recipe for these early September days. It’s crazy that tomorrow is September first. But with September now here, both the start of fall and the beginning of football season are upon us.

Of course, we still have plenty of warm days left. But September is always so exciting with everything we have to look forward to. Game days with friends cheering on our favorite teams. Crisp fall days, apple picking, and enjoying cider doughnuts. Then on to Halloween fun, and, of course, the holiday season.

I love fall so much. And I love this recipe. It’s the perfect transitional recipe. Great for end-of-summer days and perfect for fall entertaining.

I adapted the recipe based on my white chicken chili I made last season. Over the last year, that chili has become a staple. It’s my favorite chili recipe and most of my family’s too.

Easy White Chicken Chili Corn Dip | halfbakedharvest.com

The details

To put it simply, this is white chili minus any broth and made with the addition of cream cheese, sour cream, and cheese. It’s all made and baked in one skillet in less than an hour’s time.

Cook the onion and vegetables until they smell fragrant. Then turn off the heat and add the creamy things – cream cheese, and sour cream. Mix in sweet corn, beans, salsa verde, and a handful of shredded chicken.

At this point, you can bake the dip in the skillet, assuming it’s oven safe. I love to use my Staub cast iron skillet for this.

Easy White Chicken Chili Corn Dip | halfbakedharvest.com

If you don’t have an oven-safe dish, transfer the dip to a baking dish. I did end up transferring my dip to a baking dish, but only for photo purposes. Otherwise, I would have kept the dip in my skillet!

Now top with cheese and bake until the cheese is melty and the dip is bubbling up the sides.

I always top this with chunks of avocado, fresh cilantro, and green onions. Then a couple of dollops of plain yogurt on top are pretty delicious too. Oh, and tortillas chips are a must for scooping. A must.

That’s pretty much it. Simple as can be, but every scoop of creamy, cheesy dip is so delicious. Think a little spicy, very creamy, filled with lots of sweet corn, topped cheese, and then all those toppings. I love a simple appetizer that shocks people with its deliciousness.

We’re ready for game days ahead!

Easy White Chicken Chili Corn Dip | halfbakedharvest.com

Looking for other appetizers with a little kick? Here are a few ideas: 

Healthy Slow Cooker Turkey and White Bean Chili

Mexican Street Corn Dip

Honey Whipped Feta with Garlic Herb Roasted Olives

Whipped Goat Cheese with Warm Candied Bacon and Dates

Healthy Chipotle Chicken Sweet Potato Skins

Lastly, if you make this Easy White Chicken Chili Corn Dip be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Easy White Chicken Chili Corn Dip

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 10
Calories Per Serving: 393 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Ingredients

Instructions

  • 1. Preheat the oven 400° F. 
    2. Heat the olive oil in an oven safe skillet over medium heat. Add the onion and cook until fragrant, about 5 minutes. Stir in the garlic, poblano peppers, cumin, paprika, chili powder, and a pinch each of salt and pepper. Cook 5 minutes, until very fragrant.
    3. Remove from the heat. Mix in the cream cheese, sour cream, corn, beans, salsa verde, and chicken until combined. Scatter both cheese over the dish.
    4. Bake 15-20 minutes, until the cheese is melted and bubbly. Top, as desired, with yogurt/sour cream, cilantro, onions, and jalapeño. Serve with tortilla chips.
View Recipe Comments
Easy White Chicken Chili Corn Dip | halfbakedharvest.com

Add a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. 5 stars
    So yummy! Was a hit at my potluck. I prepped it a day ahead and baked it right before, and it turned out great. It makes a lot, so I had some to keep for myself as well!

    1. Hey Alana,
      Happy Sunday!! Thanks a bunch for giving this recipe a try, I am so glad to hear that it turned out well for you:)

  2. 5 stars
    This was incredible!! I made this for a fall potluck party and it was devoured! This is a my new go-to for any party or friends get together.

    I used green bell peppers because I had them on hand. I may throw in a jalapeño next time for a little spice!

    This was truly delicious and I’m already craving it again!

  3. Hi- wondering if canned corn is ok if fresh is out of season? And if using fresh do you cook it first or does it cook when baked?

    1. I made this for Thanksgiving last year and got in trouble for not brining it again this year. So I’ve been tasked with making it for Christmas. It’s SO good. Thank you for this slam dunk.

  4. Could you make this in the crockpot? I have a tailgate coming up (i’m in Michigan) so would love to be able to keep it warm! Thanks in advance!!

    1. 5 stars
      This is excellent! I made it tonight for a small church home group and they loved it. I still have quite a bit left. Do you think it’s OK to freeze it? I did use half of one poblano pepper because I was concerned with the spiciness. Everyone in the group asked for the recipe!!

  5. Hey T, what kind of “white beans” are used here? There’s a bunch of diff kinds. Are these Kidney beans that you used? Or navy?
    Thanks!