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Creamy Southwest Chicken & Corn Dip

A warm, cheesy, flavor-packed dip made with chicken, corn, and Southwest spices—perfect for parties and gatherings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 290

Ingredients
  

Dip Base
  • 2 cups cooked chicken shredded or finely chopped
  • 1.5 cups corn kernels fresh, frozen, or canned and drained
  • 8 oz cream cheese softened
  • 0.5 cup sour cream
  • 1 cup Monterey Jack or Mexican-blend cheese shredded
  • 0.5 cup cheddar cheese shredded
  • 4 oz diced green chiles drained
  • 2 tbsp mayonnaise optional
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 0.5 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.25 tsp onion powder
  • 1 tbsp lime juice fresh
  • 2 tbsp cilantro chopped
  • salt and black pepper to taste

Equipment

  • Mixing bowls
  • Baking dish
  • Spoon or spatula
  • Oven

Method
 

  1. Preheat oven to 375°F (190°C) and lightly grease a baking dish.
  2. In a large bowl, mix cream cheese, sour cream, and mayonnaise until smooth.
  3. Fold in chicken, corn, green chiles, both cheeses, and cilantro.
  4. Season with chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, pepper, and lime juice.
  5. Transfer mixture to prepared dish and spread evenly.
  6. Bake uncovered for 20–25 minutes until hot, bubbly, and lightly golden on top.
  7. Remove from oven, rest 5 minutes, garnish, and serve warm with chips or bread.

Notes

Adjust spice level with jalapeños or cayenne. Can be prepared ahead and baked before serving.