Cheesy Chipotle Chicken Dip is smoky, creamy, and incredibly easy to make using rotisserie chicken. It bakes up hot and bubbly with the perfect cheese pull. It's perfect for game day, Cinco de Mayo celebrations, or any time you need a quick crowd-pleasing appetizer.
With just a handful of ingredients and minimal prep, this dip comes together quickly and bakes into a hot, bubbly skillet of smoky, cheesy goodness. The chipotle peppers add depth and a subtle kick. The blend of extra-sharp cheddar and Monterey Jack creates that irresistible, creamy texture.
And yes, the cheese pull is just as good as it looks!
Quick Look at the Recipe
- Flavor: Smoky, creamy, cheese with a gentle heat
- Difficulty: Easy
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Servings: 6
- Make-ahead Friendly: Yes. Assemble up to 24 hours before baking
- Best For: Game day, parties, Cinco de Mayo celebrations, quick appetizers
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Why You'll Love This Recipe
- Uses rotisserie chicken for convenience and flavor
- Perfect balance of smoky heat and creamy richness
- Simple ingredients with a big payoff
- Ideal for entertaining or casual snacking
Ingredients - Here's What You'll Need
How to Make Chipotle Chicken Dip - Step-by-Step
Simple instructions, big flavor!
- In a medium bowl, beat together the room-temperature cream cheese and sour cream until smooth and creamy.
- Reserve about 2 tablespoons each of the cheddar and Monterey Jack cheese. Then add the remaining cheddar and Monterey Jack cheese, along with the rotisserie chicken, minced chipotle peppers in adobo sauce, garlic powder, onion powder, salt, black pepper, and lime juice. Mix until well combined.
- Transfer the creamy Chipotle chicken mixture to a 7.5- to 8-inch cast-iron pan and smooth the top.
- Sprinkle the reserved cheddar and Monterey Jack cheeses on the top of the dip. Note: The dip can be made in advance up to this point, covered and refrigerated for up to 24 hours.
- Bake the dip in a preheated 350°F oven for 20 to 25 minutes, until the cheeses are melted and bubbly. Remove from the oven. Top with a squeeze of fresh lime juice and sliced green onion tops.
- Serve with tortilla chips, and enjoy!
The Cheesy Chipotle Chicken Dip is amazing. Every bite is perfectly balanced between smoky creaminess and subtle heat. Yum!
Chula's Test Kitchen Tips
- Chipotle peppers come in a 4-ounce can coated in adobo sauce. To maximize the amount of adobo sauce added to the dip mixture, I used kitchen shears to mince the peppers in their sauce. If I had done this on a cutting board, most of the adobo sauce would have remained on it rather than been added to the dip mixture.
- I used part of a rotisserie chicken in this dip. However, I made two additional recipes using one rotisserie chicken. The other two recipes benefited from using primarily white meat. Either white or dark meat works well in this recipe, so I used mainly dark meat.
- I knew that I wanted to use a cast-iron pan for the dip, and I had an orange 7.5-inch Le Creuset pan and an 8-inch Lodge pan. Once I had mixed all the ingredients, I compared the capacity of both pans to the amount of dip and decided that the 7.5-inch pan would be perfect. It was!
- Be careful not to overbake this dip. It's best when creamy, not dry.
- For the best visual impact, I added the garnish after baking.
Frequently Asked Questions
Yes! Just assemble the dip, cover, and refrigerate it for up to 24 hours. Try to remove it from the refrigerator about an hour before cooking to let it warm up a bit, and add about 5 to 10 minutes to the cooking time.
Absolutely! Pepper Jack is an excellent substitute for Monterey Jack.
This dip is smoky and mildly spicy from the Chipotle peppers in adobo sauce. Feel free to adjust the heat by adding more Chipotle peppers.
No. I like to use rotisserie chicken for the convenience, but any leftover chicken will work.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave, adding a splash of sour cream or milk if needed.
Other Crowd-Pleasing Appetizers
For other crowd-pleasing appetizers, consider these recipes:
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Cheesy Chipotle Chicken Dip (Easy Rotisserie Chicken Recipe)
Equipment
- medium bowl
- Electric Mixer
- Silicone or wooden spoon
- 7.5 to 8 inch cast-iron skillet or 1 quart baking disn
Ingredients
- 5 ounces cream cheese, room-temperature
- ¾ cup (6 ounces) sour cream (See Tip 1)
- ¾ cup (3 ounces) shredded extra-sharp cheddar cheese
- ¾ cup (3 ounces) shredded Monterey Jack cheese
- 1 cup (5 ounces) shredded rotisserie chicken (See Tip 2)
- 2 chipotle peppers in adobo sauce, finely minced (See Tip 3)
- ½ teaspoon smoked paprika
- ¼ teaspoon cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ⅛ teaspoon fine sea salt
- ⅛ teaspoon freshly ground black pepper
- 1 teaspoon lime juice
- 2 tablespoons (0.5 ounces) shredded extra-sharp cheddar cheese for topping
- 2 tablespoons (0.5 ounces) shredded Monterey Jack cheese for topping
- Garnish: Sliced green onion tops and fresh lime juice
Instructions
- Preheat the oven to 350°F.
- In a medium bowl, beat cream cheese and sour cream until smooth and creamy
- Add cheddar, Monterey Jack, chicken, chipotle peppers, smoked paprika, cumin, garlic powder, onion powder, salt, black pepper, and lime juice. Mix until well combined.
- Spread evenly in a 7.5- to 8-inch cast-iron skillet, then top with an additional 2 tablespoons each of cheddar and Monterey Jack cheese. (See Tip 4)
- Bake for 20-25 minutes, until hot and bubbly around the edges.
- Remove from oven and garnish with green onion tops and a squeeze of fresh lime juice.
- Serve immediately with tortilla chips.
- Yield: 6 servings. (See Tip 5)
Video
Tips/Notes
- I used light sour cream, but feel free to use full-fat sour cream.
- I used mostly dark meat, but feel free to use a mixture of dark and white meat or just white meat.
- I wanted to include adobo sauce in the dip, but didn't want to purchase a whole can of just the adobo sauce. Therefore, I added the Chipotle Peppers with adobo sauce to a dish and used kitchen shears to finely mince them. That way, the adobo sauce stayed with the peppers rather than ending up on a cutting board.
- You can use a 1-quart oven-safe baking dish in place of the cast-iron pan if desired.
- Cover and refrigerate leftovers for up to 3 days. Reheat gently in the microwave, adding a splash of sour cream or milk if needed.
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