Go Back
–+ servings
Print Recipe
5 from 10 votes

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!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer, Snack
Cuisine: Dairy Free, Gluten Free, Grain Free, Paleo, Sugar Free, Whole30
Keyword: chicken, dip, quick
Servings: 8 servings
Author: Christina

Ingredients

  • 1 teaspoon olive or avocado oil extra virgin
  • ½ medium white or yellow onion diced
  • 2 teaspoons garlic minced
  • 2 cups shredded or chopped chicken cooked
  • ¾ cup mayonnaise
  • 14½ ounces canned diced tomatoes can use 10 oz canned rotel tomatoes
  • 4 ounces canned diced green chiles
  • ¼ cup fresh cilantro chopped
  • 2 teaspoons hot sauce I use Tabasco
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • ½ teaspoon paprika
  • ½ teaspoon onion powder
  • ½ teaspoon 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 8x8 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