Cheesy Chicken Green Chile Dip

Cheesy Chicken and Green Chili Dip


4 servings



1 boneless skinless chicken breast

1 teaspoon fine sea salt

2 cups ricotta (about 1 pound)

1¼ cups shredded Monterey Jack cheese (6oz), divided

7oz can fire-roasted diced green chiles, drained

1 jalapeño pepper, seeded and minced

1 garlic clove, minced or pressed

1 package Cheddar Whisps, crumbled



  1. Preheat oven to 400℉.
  2. In a medium saucepan, combine chicken, salt, and enough water to cover. Bring to a boil, reduce heat to low, and simmer 15-20 minutes or until internal temperature reaches 165℉ and the juices run clear when cut.
  3. Transfer chicken to a cutting board to cool. Once cool enough to handle, shred chicken using 2 forks.
  4. In a medium bowl, whisk together ricotta, 1 cup cheese, green chiles, jalapeño, and garlic. Fold in chicken. Transfer to an ovenproof dish. Top with remaining ¼ cup cheese and Whisps.
  5. Bake 15 minutes or until cheeses are melted and bubbly and top is browned. Serve hot.