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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 |

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 |

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 |

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 |

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.



  • 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.
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Easy White Chicken Chili Corn Dip |

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  1. 5 stars
    This was amazing! I swapped the chicken for ground beef and it was one of the best dips I’ve ever had!

    1. Hey Emese,
      Amazing!! So glad to hear that this recipe was enjoyed, thanks a lot for making it! Have a great weekend!! xT

    1. Hey Angela,
      Thanks for giving this recipe a try and sharing your feedback! Sorry to hear it wasn’t a fave! If you like the heat, yes I would use a hotter salsa! xT

    1. Hey Lauren,
      I think omitting the chicken is just fine as is:) Please let me know if you have any other questions, I hope you love this recipe! xT

  2. Great recipe! Do you think this steps 1-3 could be completed in advance and then baked hours later once guests arrive?

    1. Hey Kate,
      Totally, that would be just fine for you to do! Let me know if you give this recipe a try, I hope you love it! xx

  3. 5 stars
    My family loves White Chicken Chili because they can turn each bowl into a chip dip. When I saw this recipe, I knew I had to try it. I made it for NYE and we all loved it. But, there were a lot of leftovers. That was just fine. I put the leftovers in a crockpot with 1 pint of chicken broth and 2 cups of white beans and let them warm through and we had White Chicken Chili for dinner. Both ways were completely enjoyable. Thanks for sharing a great recipe.

    1. Hey Dodi,
      Happy Wednesday!!❄️ Thanks so much for giving this recipe a try and sharing your feedback, I am so glad it was a hit! xx

  4. 5 stars
    Made this for NYE and it was a big hit! Used frozen corn since fresh is hard to find in the winter. Worked great!

    Definitely a delicious alternative to buffalo chicken dip.

    1. Hey Kristina,
      Happy Wednesday!!❄️ Thanks so much for giving this recipe a try and sharing your feedback, I am so glad it was a hit! xx

    1. Hey Abbie,
      I don’t have a link for the grey pan, but the black pan in the Staub 11 inch everyday. Let me know if you have any other questions! xT

  5. 5 stars
    this is delish! Had to make a substitution because my grocery store was out of poblanos and salsa verde…so, I used a dried ancho chili pepper from my pantry and a 7 ox can of green chilis which I pureed with my stick blender!!! the dip is soooo yummy!

    1. Hey Christine,
      I appreciate you making this recipe and sharing your review, I am so glad to hear it was enjoyed! Merry Christmas! 🎁🎄

    1. Hey Jessica,
      I think 2 cans would be good for you to use! I hope you love this recipe, please let me know if you give it a try! xT

  6. 5 stars
    Made it for guests last night in a Staub 11 x 7 casserole. Mixed it up day before and put it in the fridge overnight.
    Need to serve with a STURDY cracker or chip. Put out little serving plates and knives as this is too hearty a dip to actually dip a chip into it.
    I followed instructions except it took a little longer to bake as mine was cold. Loved the avocado on top.
    Was excellent.

    1. Hi Susan,
      Happy Holidays!! Thanks so much for making this recipe, I love to hear that it turned out well for you!🎁🎅

    1. Hey there,
      Awesome!! Thanks a lot for making this recipe, I am so glad it turned out well for you! Have a great weekend!🎄⛄️

    1. Hey Emily,
      Sure, I bet that would work well for you! Please let me know if you have any other questions, I hope you love this recipe! xT