Dairy Free Green Chile Chicken Dip
This creamy chicken dip is perfect for game day eating and parties. It’s so easy to make and includes zero dairy!
Update: This recipe was originally published in 2018 and has been republished with all new photos and recipe instructions.
This Dairy Free Green Chile Chicken Dip is thick, creamy, and full of only good for you ingredients.
Some people think cheese is a requirement in dips. I disagree and my Buffalo Ranch Chicken Dip is proof. There’s no cheese in either dip. We’re getting that creamy texture here thanks to a bit of mayo and the color (which does indeed resemble cheese) comes from the spices. But the final texture really will give you hearty cheese dip vibes!
For this recipe you’ll need (full list of ingredients and instructions are in the recipe card below):
- Olive oil
- Onion
- Minced garlic
- Cooked chicken
- Mayo
- Canned diced tomatoes or rotel tomatoes
- Canned diced green chiles
- Cilantro
- Hot sauce
- Seasonings
Is this dip Whole30 compliant?
You can enjoy this delicious dip while eating Whole30. Just be sure to check the ingredients on your mayo and canned diced green chiles. For the green chiles, you’ll likely see salt, citric acid, and calcium chloride listed on the can. Those are allowed and I’ll link to this topic in the forum so you can check it out.
Is this dip dairy-free?
Yes! This dip contains mayo which people often assume contains dairy thanks to its white color. Most mayos are in fact actually dairy-free! They’re usually a blend of egg yolk, lemon juice, spices, and vinegar. (And if you think eggs are dairy that’s actually a common misconception too. They’re not!)
Is this dip spicy?
It’s not spicy. The green chiles and a small amount of hot sauce give it a little heat but it’s mild.
Want it spicier? Give it a taste before baking and increase your hot sauce to amp up the heat!
How to prepare the chicken for this dip
In this recipe we’re using cooked chicken. You’re welcome to use grilled, baked, boiled, sautéed, or store-bought cooked rotisserie chicken. All work well so long as you shred or chop it before stirring it in with the other ingredients.
Can you make ahead of time?
Absolutely! Complete steps 2 through 4 in the recipe instructions. Cover and refrigerate. When you’re ready to enjoy, pop this dip in the oven for 20 minutes at 350 degrees to warm it all up!
How to serve this
All you need is something to scoop! We love tortilla chips, plantain chips, raw veggies, or baked potato rounds.
This fun appetizer can also be served as an entree with a little creativity. Just add a few scoops of this creamy dip to a potato skin or a halved baked potato (gold or sweet both work great). Or spread this dip in between two slices of toast with lettuce, tomato, and red onion slices for a pretty spectacular sandwich! Now you’ve got yourself a hearty dish worthy of being the center of any meal.
More appetizer recipes like this:
Dairy Free Buffalo Ranch Chicken Dip
Dairy Free Green Chile Chicken Dip
Ingredients
- 1 tsp olive oil, extra virgin
- 1/2 medium white or yellow onion, diced
- 2 tsp garlic, minced
- 2 cups shredded or chopped chicken, cooked
- 3/4 cup mayonnaise
- 14 1/2 oz canned diced tomatoes, Can use 10 oz canned rotel tomatoes.
- 4 oz canned diced green chiles
- 1/4 cup fresh cilantro, chopped
- 2 tsp hot sauce, I use Tabasco.
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp cumin
Instructions
- Preheat oven to 350 degrees.
- Add oil to a small skillet on medium-high heat. Once hot, add diced onion. Sauté until tender, about 3 minutes. Then add minced garlic and sauté until golden, about 1 minute.
- Add finished onion and garlic to a large bowl.
- Add all other ingredients to the same bowl and stir until well combined. Taste and add more hot sauce if you prefer more heat.
- Pour mixture into an 8×8 baking dish or pie dish. Bake for 20 – 25 minutes or until warmed through.
19 Comments on “Dairy Free Green Chile Chicken Dip”
This recipe looks out of this world! What a perfect appetizer for a mexican dinner! I think I might like it wrapped in a warm flour tortilla for dinner too. I’m definitely pinning this one
Oh my, I love how you made this recipe dairy-free, I love how creamy coconut milk is. Thank you for sharing!
This dip definitely looks creamy and “cheesy”. I’ve not made a dip before with coconut milk and eggs – looks like one I need to try!
I have never seen a dip like this before. It looks so much more hearty and filling than the dips I am used to.
Give me all the green chilis!! This dip look so amazing!
Love the creamy and cheesy flavour. Thank you so much for sharing 🙂
I’m so glad you enjoyed it!
I made this for my family several weeks ago and it was a huge hit!
Making it again this week for a friend who just had a baby. We will serve it over riced cauliflower this time.
Awesome!! This makes my day! Thank you! <3
This looks so delicious, I was wondering if I left the eggs out, to make it vegan, would it still come out right? I wanted to make this for a friend and she’s vegan.
The only difference would be in texture. It wouldn’t be as thick.
I didn’t see eggs listed?!
Eggs are no longer in the recipe. It was retested and updated in February 2021.
I don’t see coconut milk listedÂ
It’s no longer in the recipe. This dip was updated in Feb 2021.
This recipe was delicious! To the blender mix I did add a seeded jalapeno and some extra salt (I like a good amount of salt), but that was just enhancing the awesome that was already present. I was nervous this would basically be a quiche, but we were able to dip into it with chips as well as spoon it right into our mouths. I will definitely make this again, thank you for the great recipe!
I’ve made this several times and it’s always a hit! Super simple but really flavorful!
I make this recipe often. It’s always a hit!! Super delicious and great for a husband who doesn’t like cheese. Thanks for the amaizng recipe!!Â
The revised version is my first experience with this recipe and I’m super pleased with the result! With the exception of cilantro, I generally have everything on hand which makes this a great last minute appetizer for entertaining. I served it with tortilla chips, but I can see that it’s super versatile, too, as it would be great on a baked potato or on a bun. As usual, if a recipe from The Whole Cook sounds good to you—make it! I’ve never been disappointed and there’s so many to good recipes to pick from. Thank you Christina!