Recipe courtesy of Ronnie Woo

Super Cheesy Spicy Chicken Dip

Your favorite dip gets a smoky, spicy twist with chipotle chiles. Sharp white Cheddar and mozzarella make this classic cream cheese-and-chicken combination extra cheesy. This is a dip that will keep you going back for more.
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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 cups
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1 tablespoon olive oil

1 small onion, thinly sliced

1 scallion, sliced, whites and greens kept separate

Kosher salt and freshly ground black pepper

One 4-ounce block sharp white Cheddar

2 1/2 ounces low-moisture whole-milk mozzarella

3 chipotle chiles in adobo sauce, chopped, plus 2 teaspoons adobo sauce

2/3 cup whole milk

5 tablespoons Louisiana-style hot sauce

12 ounces cream cheese, cut into 1-inch pieces

2 cups shredded rotisserie chicken, skin removed (about 8 1/2 ounces)

1/2 cup crispy fried onions, such as French's

Tortilla chips, for serving


  1. Heat the olive oil in a medium saucepan over medium heat. Add the onions, scallion whites, 1/2 teaspoon salt and a few grinds of black pepper. Cook, stirring occasionally, until the onions are softened and translucent, about 5 minutes.
  2. Meanwhile, shred the Cheddar on the large holes of a box grater. Cut the mozzarella into 1/4-inch to 1/2-inch cubes and set both cheeses aside.
  3. Once the onions have softened, add the chipotle chiles and adobo sauce to the saucepan and stir until the onions are evenly coated and the adobo sauce is heated through, about 1 minute. Add the milk and stir, scraping up any browned bits from the bottom of the saucepan. Add the hot sauce, cream cheese, Cheddar and mozzarella and cook, stirring continuously, until all the cheese has melted and the hot sauce has thoroughly combined, about 4 minutes. Gently fold in the chicken.
  4. Transfer the dip to a heatproof serving bowl and top with the reserved scallion greens and the crispy fried onions. Serve warm with tortilla chips. 
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