This Southwest hot chicken dip is cheesy, loaded with corn, black beans, and has just the right amount of heat from the jalapeños. Enjoy one pot recipe!

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This hot chicken dip is cheesy, loaded with corn and black beans, and has just the right amount of heat from the jalapeños. I brought this southwestern dip over to my sister’s house and now she’s trying to convince me to move into their neighborhood; ha! Everyone enjoyed it.

This cheesy dip is really tasty and it’s a one pot recipe; you basically put things into the pot and stir once in awhile; pretty fail-proof! Make this for your next party. It’s a little naughty so it’s best to share! 😉

Ingredients for Hot Chicken Dip:

8 oz cream cheese (low fat is ok)
16 oz sour cream (light is ok)
6 Tbsp unsalted butter
1 cup parmesan cheese, shredded
1 1/2 cups mild cheddar, shredded
12 oz can chunk chicken breast, drained or 1 1/2 cups cooked shredded chicken
4 oz can Diced jalapeños (the hot variety), drained
15 oz can Black beans (or about 1 1/2 cups home- cooked black beans), rinsed and drained
15 oz can yellow Corn (or 1 1/2 cups freshly cooked corn kernels), drained
2 garlic cloves, pressed

Don’t forget Chips or crackers to Serve!

Southwest Hot Chicken Dip

Optional Garnish:

Mild cheddar, shredded for topping
1 roma tomato, diced
1 avocado, diced

How to Make Easy Spicy Chicken Dip:

1. In a medium pot or dutch oven over medium heat, combine 8oz cream cheese, 16 oz tub sour cream and 6 Tbsp unsalted butter and melt together, whisking until blended.

2. Stir in 1 cup parmesan and 1 1/2 cups cheddar cheese and mix until cheese is melted. It should start to bubble.

Southwest Hot Chicken Dip-9

3. Stir in chicken, jalapeños, black beans, yellow corn and 2 cloves of pressed garlic. Bring to a light boil and remove from heat. Garnish if desired and serve warm or hot. I told ya! Easy peasy! 🙂

Southwest Hot Chicken Dip-10Southwest Hot Chicken Dip (Extra Cheesy) @natashaskitchen

Mmmm Cheesy….

Southwest Hot Chicken Dip (Extra Cheesy) @natashaskitchen

Here’s the print-friendly version:

Natasha's Kitchen Cookbook

Southwest Hot Chicken Dip (Extra Cheesy)

5 from 14 votes
Author: Natasha of NatashasKitchen.com
This Southwest hot chicken dip is cheesy, loaded with corn, black beans, and has just the right amount of heat from the jalapeños. Enjoy one pot recipe!
This hot chicken dip is cheesy, loaded with corn and black beans, and has just the right amount of heat from the jalapeños.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Ingredients 

Servings: 8 -10 as an appetizer
  • 8 oz cream cheese, low fat is ok
  • 16 oz sour cream, light is ok
  • 6 Tbsp unsalted butter
  • 1 cup parmesan cheese, shredded
  • 1 1/2 cups 6 oz mild cheddar, shredded
  • 12 oz can chunk chicken breast, drained or 1 1/2 cups cooked shredded chicken
  • 4 oz can Diced jalapeños, the hot variety, drained
  • 15 oz can Black beans rinsed and drained
  • 15 oz can yellow Corn, or 1 1/2 cups freshly cooked corn kernels, drained
  • 2 garlic cloves, pressed

To Serve and Optional Garnish:

  • Tortilla chips or crackers to Serve
  • Mild cheddar, shredded for topping
  • 1 roma tomato, diced
  • 1 avocado, diced

Instructions

  • In a medium pot over medium heat, combine 8oz cream cheese, 16 oz tub sour cream and 6 Tbsp unsalted butter and melt together, whisking until blended.
  • Stir in 1 cup parmesan and 1 1/2 cups cheddar cheese and mix until cheese is melted. It should start to bubble.
  • Stir in chicken, jalapeños, black beans, yellow corn and 2 cloves of pressed garlic. Bring to a light boil and remove from heat. Garnish if desired and serve warm or hot. I told ya! Easy peasy! 🙂
Course: Appetizer
Cuisine: American
Keyword: Southwest Hot Chicken Dip
Skill Level: Easy
Cost to Make: $$

And here is the pinterest-friendly 😉

Final Final Picmonkey Hashtag bannerSouthwest Hot Chicken Dip (Extra Cheesy) @natashaskitchen

Now all that’s left to do is: (1). Make it. (2). Invite me over.

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Comments

  • Chelke
    December 15, 2022

    This is a really good recipe. We were getting together with my husband’s co workers & our families to have finger foods and watch the Christmas parade, (the office is on the street where they have it), & I chose this recipe to make for it. I did the prep work and was going to prepare it after I got dressed, & when I walked in the kitchen, my husband had already started it! That’s not something he normally does. I was really proud of him for that, and it saved me some time. The dip turned out really well, & there was plenty of it. It’s good even after it cools off. We’ll definitely make it again.

    Reply

    • NatashasKitchen.com
      December 15, 2022

      That’s wonderful! So glad it was a hit. Thank you for the feedback.

      Reply

  • Tiffany Kreis
    December 1, 2022

    Hi there,just wondering what would happen if I didn’t add the butter?? Do you think it’s necessary?

    Reply

    • NatashasKitchen.com
      December 1, 2022

      Hi Tiffany! I have not tested this without the butter. The butter helps it all come together but let us know how it turns out if you experiment with less or no butter.

      Reply

  • Luba
    July 2, 2022

    Natasha have you ever tried making this dip to be more on the mild side? I really want to make this dip for a party but my sister is nursing so I’m wondering if it will still be delicious if I cut back on the jalapeños?

    Reply

  • Zoie Penick
    October 26, 2021

    Hi Natasha! My sister and I made this recipe yesterday for DWTS. Our family and us loved it! We are making it again next week for DWTS. It was one of our favorite dips, we’ve made so far this year. Thanks for the recipe Natasha!

    Reply

    • Natashas Kitchen
      October 26, 2021

      That’s just awesome! Thank you for sharing your excellent review, Zoie!

      Reply

  • Sandie
    January 23, 2021

    Made this tonight for a party. It was a big hit. I added the four cheese Mexican cheese blend and 1 1/2 cans of jalapenos which gave a it a bit more flavor.
    Served with tortilla chips and put it in my rice cooker on warm to keep it warm. Worked perfectly.

    Reply

    • Natashas Kitchen
      January 23, 2021

      That’s wonderful, I’m happy you enjoyed this recipe, Sandie!

      Reply

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