Baked Chicken Corn Dip Recipe

This creamy, cheesy Chicken Corn Dip is made with shredded chicken, sweet corn, and cream cheese, and ready in 30 minutes. Pulling the baking dish from the oven reveals a bubbling, golden crust that hides a warm, scoopable center. I always bring this to parties because the pan is usually scraped clean within minutes.

Why This Classic Works

I used to overcomplicate hot dips by adding too many different cheeses and wet ingredients. I learned the hard way that a soupy dip breaks your tortilla chips and ruins the entire experience.

By sticking to a simple cream cheese base and draining the corn properly, you get a thick, sturdy consistency. This method holds up perfectly to heavy scooping without turning into a watery mess.

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Chicken Corn Dip Ingredients

• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 2 cups cooked shredded chicken
• 1 (15 oz) can sweet corn, drained well
• 1 (4 oz) can diced green chilies, drained
• 1 1/2 cups sharp cheddar cheese, shredded and divided
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper

How To Make Chicken Corn Dip

1. Preheat and Prep: Preheat your oven to 375°F and lightly grease a 9×9 inch baking dish with non-stick spray.
2. Mix the Base: In a large bowl, beat the softened cream cheese and sour cream together until completely smooth and free of lumps.
3. Fold in Ingredients: Stir in the shredded chicken, drained corn, green chilies, 1 cup of the cheddar cheese, garlic powder, onion powder, and black pepper.
4. Bake the Dip: Spread the mixture evenly into the prepared baking dish and top with the remaining 1/2 cup of cheddar cheese. Bake for 20 minutes until bubbling and golden on top.

Recipe Tips

• Drain everything thoroughly: Watery canned corn or green chilies will make your dip runny, so pat them dry if needed.
• Use block cream cheese: Spreadable tub cream cheese contains added water and will not bake to the right consistency.
• Shred your own cheese: Pre-shredded bagged cheese contains anti-caking agents that prevent it from melting smoothly over the top.

What To Serve With Chicken Corn Dip

Sturdy tortilla chips or corn scoops are the best vessels for this heavy dip. You can also serve it alongside fresh celery sticks, sliced bell peppers, or toasted baguette slices for a different crunch.

How To Store

Keep leftover dip in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave or place the whole dish back in the oven at 350°F until warmed through. I do not recommend freezing this dip because the dairy will separate when thawed.

FAQs

Can I make this dip in a slow cooker?

Yes, combine all the ingredients in a slow cooker and heat on low for 2 hours. Stir occasionally to ensure the cheese melts evenly.

Can I use frozen corn instead of canned?

Absolutely. Just make sure to thaw the frozen corn completely and drain off any excess liquid before adding it to the bowl.

Can I make this ahead of time?

You can assemble the entire dip, cover it tightly, and store it in the fridge for up to 24 hours before baking. Add a few extra minutes to the baking time if going straight from the fridge.

Nutrition

• Calories: 285 kcal
• Total Fat: 22 g
• Saturated Fat: 12 g
• Cholesterol: 75 mg
• Sodium: 340 mg
• Total Carbohydrate: 9 g
• Protein: 14 g

Try More Recipes:

• Warm Chicken Nacho Dip Recipe
• Rotel Chicken Dip Recipe
• Green Chili Chicken Dip Recipe