Poblano-Corn White Chicken Chili Dip

Poblano-Corn White Chicken Chili Dip via Worthy Pause

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 a Skillet White Chicken Chili 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.

Poblano-Corn White Chicken Chili Dip via Worthy Pause
Poblano-Corn White Chicken Chili Dip via Worthy Pause
Poblano-Corn White Chicken Chili Dip via Worthy Pause
Poblano-Corn White Chicken Chili Dip via Worthy Pause
Epic cheese pull!

Epic cheese pull!

Poblano-Corn White Chicken Chili Dip

gluten-free recipe | serves 8-12
inspired by Heartbeet Kitchen's Skillet White Chicken Chili Dip


  • 1 can cannellini beans, drained
  • 1 cup sour cream
  • 3 cloves garlic, minced
  • 1 T cumin
  • 1/4 tsp salt
  • 1 lime, zest and juice
  • 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 mozzarella cheese and/or Mexican cheese blend
  • 1 bunch of  cilantro, chopped (about 1/3 cup)
  • 3/4 cup salsa verde
  • 2 green onions, sliced
  • optional: cotija cheese


  1. Preheat the oven to 375 F.
  2. 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. 
  3. 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 and salsa verde so everything is coated.
  4. Spread the mixture into the skillet (or another baking dish) and top with the rest of the cheese.
  5. Bake for 30-40 minutes or until the dip is bubbly and the cheese starts to brown.
  6. Top with green onions and the rest of the cilantro (and optional cotija cheese — because, more dairy).
  7. Serve with sturdy tortilla chips or plantain chips.


  • 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 4-6 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.
Poblano-Corn White Chicken Chili Dip via Worthy Pause

Get ready to taste your new favorite food.