Easy White Chicken Chili Corn Dip

Submitted by Olivia Ward - added 8/21/26

(Originally shared in the Durham 1st Ward Cookbook.)

Ingredients

• 2 Tbsp. extra virgin olive oil
• 1 medium yellow onion, chopped
• 4 cloves garlic, chopped
• 2 poblano peppers, seeded and chopped
• 1 tsp. ground cumin
• 1 tsp. smoked paprika
• 1/2 tsp. chili powder
• kosher salt and black pepper
• 8 oz. cream cheese, at room temperature
• 1 cup sour cream
• 3 cups fresh corn
• 1 can white beans, drained
• 1/2 cup salsa verde
• 1-2 cups cooked shredded chicken
• 1 cup shredded cheddar cheese
• 1 cup shredded pepper jack
• 1/2 cup chopped cilantro, green onions, avocado, and lime, for serving)

Instructions

1. Preheat the oven 400° F. 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.
2. Remove from the heat. Mix in the cream cheese, sour cream, corn, beans, salsa verde, and chicken until combined. Scatter both cheeses over the dish. 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.