Poblano-Corn White Chicken Chili Dip
My super talented friend Amanda and I have been collaborating to make some videos for her blog, Heartbeet Kitchen. One of those recent videos we filmed for Facebook was sort of like a Mexican version of buffalo chicken dip: Skillet White Chicken Chili Dip.
AND LET ME TELL YOU 'BOUT THIS DIP.
First of all, I ate, like, a ton of it during our shoot. It's so, so good. It's one of the most popular recipes on her blog, and I absolutely understand why.
Then, of course, after the shoot I had to stare at the footage for hours while I was editing... and drooling on my keyboard.
And then (months later) I still couldn't get this food out of my head so I decided I had to make my own version. Not that the original really needed any improvement, but I thought I would pack it with poblano peppers (and some other things) anyway.
As you may or may not know, I'm really into poblanos.
If you make this for a party, it will be gone in nine minutes tops. If you make it for yourself, it'll take a little longer... but I believe in you. You can probably finish the whole thing. I recommend washing it down with these melon margaritas.
Epic cheese pull!
Poblano-Corn White Chicken Chili Dip
gluten-free recipe | party size; serves 8-12
inspired by Heartbeet Kitchen's Skillet White Chicken Chili Dip
Ingredients
- 1 can cannellini beans, drained
- 3/4 cup sour cream
- 3 cloves garlic, minced
- 1 T cumin
- 1/2 tsp salt
- 2 limes
- 2 large poblano peppers, seeded and minced
- 1/2 cup frozen sweet corn
- 1.5 cups cooked chicken, shredded (I used rotisserie chicken)
- 2 cups shredded Mexican cheese blend, mozzarella and/or pepperjack
- 1 big bunch of cilantro, chopped (about 1/3 cup)
- 1 cup salsa verde
- 2 green onions, sliced
- optional: cotija cheese (cut back a smidge on the salt if you add cotija)
Instructions
- Preheat the oven to 375 F.
- Using a food processor, puree the white beans with the sour cream, garlic, cumin, salt and the zest and juice from one of the limes.
- In a bowl, mix together the the poblanos, corn, shredded chicken, half the cilantro and one cup of the cheese. Stir in the white bean puree so everything is coated.
- Spread the mixture into the skillet (or another baking dish), spoon the salsa verde over that and swirl it into the mixture and top with the rest of the cheese.
- Bake for about 30-40 minutes or until the dip is bubbly and the cheese starts to brown.
- Top with green onions, the rest of the cilantro and a squeeze or two of fresh lime juice (and optional cotija cheese — because, more dairy).
- Serve with sturdy tortilla chips or plantain chips.
Notes
- The flavor in this dip relies a lot on your choice of salsa verde, so choose wisely. Most salsa verde is pretty mild, but if you can find a medium-hot version that's even better.
- If you're wondering why the salsa isn't added directly to the mixture, it's because it makes it a little more liquidy. I've tried it both ways and it still tastes great, but I like the consistency of swirling it in gently vs. fully mixing it in.
- If you're literally eating spoonfuls of this for dinner and not as a dip (no judgement, I did this), then it'll serve about 6 people.
- You might not think so, but it actually reheats well in the oven if you don't finish the whole thing in one swoop.
- This dairy-ful recipe is gluten-free but definitely not paleo, and there are no easy substitutions to make it compliant either. Sorry, paleo friends. You know I look out for you in other ways with other very paleo apps like this Spicy Smoked Salmon Mousse, Paleo Nachos, Paleo Buffalo Chicken and Potsticker Paleo Meatballs.
