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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

Sweet & Spicy Chicken Bites

Pico de Gallo

Buffalo Chicken Bites

Easy Homemade Guacamole

5 from 10 votes

Dairy Free Green Chile Chicken Dip

By Christina
This creamy chicken dip is perfect for game day eating and parties. It's so easy to make and includes zero dairy!
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 8 servings

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
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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.

Notes

You’re welcome to use grilled, baked, boiled, sautéed, or rotisserie chicken. All work well so long as you shred or chop it.

Nutrition

Calories: 166kcal, Carbohydrates: 4g, Protein: 1g, Fat: 16g, Saturated Fat: 3g, Trans Fat: 1g, Cholesterol: 9mg, Sodium: 586mg, Potassium: 150mg, Fiber: 1g, Sugar: 2g, Vitamin A: 264IU, Vitamin C: 11mg, Calcium: 29mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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19 Comments

  1. Susie says:

    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

  2. Michelle says:

    Oh my, I love how you made this recipe dairy-free, I love how creamy coconut milk is. Thank you for sharing!

  3. Jill says:

    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!

  4. Danielle says:

    I have never seen a dip like this before. It looks so much more hearty and filling than the dips I am used to.

  5. Emily says:

    Give me all the green chilis!! This dip look so amazing!

  6. Cook With Nisha says:

    Love the creamy and cheesy flavour. Thank you so much for sharing 🙂

    1. Christina says:

      I’m so glad you enjoyed it!

  7. Rachel says:

    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.

    1. Christina says:

      Awesome!! This makes my day! Thank you! <3

  8. jacqueline pierce says:

    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.

    1. Christina says:

      The only difference would be in texture. It wouldn’t be as thick.

      1. Katie says:

        I didn’t see eggs listed?!

        1. Christina says:

          Eggs are no longer in the recipe. It was retested and updated in February 2021.

          1. Lisa says:

            I don’t see coconut milk listed 

          2. Christina says:

            It’s no longer in the recipe. This dip was updated in Feb 2021.

  9. Sarah says:

    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!

  10. Jen says:

    I’ve made this several times and it’s always a hit! Super simple but really flavorful!