Dairy Free Green Chile Chicken Dip
This Green Chile Chicken Dip is perfect for game day eating, parties, and even brunch.
Today I’m sharing a spectacular appetizer recipe and I’ll even show you how to transform it into an entree too! Because sometimes appetizers should be a meal, right?
It’s thick, creamy, and full of only good for you ingredients. (But, hey, if you’ve been here long enough I bet you figured that out.)
Some people think cheese is a requirement in dips. I disagree. This dip includes no dairy and it really doesn’t need it. The creaminess comes from the yummy green chile sauce that you’ll blend together. Then you stir in the chicken and whisked eggs (to help bind everything together). Pour it all in a pie dish for baking. Voila!
It’s not spicy. The green chiles and a small amount of Tabasco give it a little heat but it’s mild.
All you need is something to scoop! My husband and son gobble it up with tortilla chips. I eat mine with 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). Now you’ve got yourself a hearty dish worthy of being the center of any meal.
In a dip state of mind? My Dairy Free Buffalo Ranch Chicken Dip is crazy popular for good reason!
Green Chile Chicken Dip
- 2 cups shredded or finely chopped chicken, cooked
- 1 cup chicken stock
- 1/2 cup canned coconut milk
- 4 oz can of mild diced green chiles
- 1/2 medium onion, quartered
- 2 cloves garlic, or 1 tsp minced garlic
- 1 tsp cumin
- 1 tsp ground coriander seed
- 1/4 cup fresh cilantro
- 1 tsp Tabasco
- 1/2 tsp salt
- 1/4 tsp pepper
- 3 eggs
Optional: additional cilantro, chopped and sprinkled on dip after baking
- Preheat oven to 375 degrees.
- Prepare chicken however you prefer. I saute mine in a little olive oil with salt and pepper. You can also boil it. Once it's cooked through chop or shred it and add to a large bowl. (You could also use about 2 cups of shredded or chopped rotisserie chicken.)
- Add chicken stock, canned coconut milk, green chiles, onion, garlic, cumin, coriander, cilantro, Tabasco, salt, and pepper to your blender. (That's everything except for the chicken and eggs.) Blend until smooth and you no longer see chunks of onion or cilantro.
- Pour finished sauce into the bowl with your chicken and stir.
- Crack your eggs into a small dish and whisk until well combined.
- Stir whisked eggs into chicken and sauce mixture. Thoroughly combine so eggs have been completely mixed throughout and are not visible at all.
- Pour mixture into a greased pie dish. (I rub a little olive oil around the bottom and sides of my dish.)
- Bake for 35 - 40 minutes. (35 minutes works perfectly for my oven.)
- Remove from oven and top with chopped cilantro. This is optional but makes for a beautiful presentation.
- Serve as an appetizer with tortilla chips, plantain chips, raw veggies, or baked potato rounds! Or serve as an entree by scooping the dip into potato skins or just on top of a half baked gold or sweet potato. Delicious!