Cheesy Chipotle Chicken Dip (Easy Rotisserie Chicken Recipe)
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.
Servings: 6
Calories: 305kcal
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
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.
Nutrition
Calories: 305kcal | Carbohydrates: 5g | Protein: 18g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 89mg | Sodium: 456mg | Potassium: 199mg | Fiber: 1g | Sugar: 1g | Vitamin A: 826IU | Vitamin C: 1mg | Calcium: 334mg | Iron: 1mg
