Spicy Chipotle Chicken Dip
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #VivaLaMorena #CollectiveBias
This Spicy Chipotle Chicken Dip is a delicious appetizer recipe that’s perfect for game day. My dip recipe features adobo sauce and a chopped chipotle pepper.
I love appetizers in every form during football season, especially dips with crunchy vegetables and salty chips. In keeping with the theme of healthy eating in the new year, I created a healthier dip recipe that’s perfect for game day, including a watch party with friends. My Spicy Chipotle Chicken Dip features La Morena Chipotle Peppers in Adobo Sauce, which gives this recipe a delicious, smoky and spicy flavor with a Latin twist. The best part? This dip contains no sour cream and is full of healthy protein!
K participates in a fantasy football league every year with friends, and this dip was a hit while we watched one of the final games of the season. I’m in it for the snacks! To prepare for making this dip, I picked up La Morena Chipotle Peppers in Adobo Sauce and other ingredients {rotisserie chicken, 2% Greek yogurt, and a yellow onion} at Pete’s Fresh Market grocery store in the city. You can find La Morena Chipotle Peppers in Adobo Sauce at Pete’s Fresh Market in aisle 9:
The first step to create Spicy Chipotle Chicken Dip is to caramelize an onion. This takes extra time, but it’s worth it. Chop a medium-sized yellow onion and heat 1 Tablespoon of olive oil and 1 teaspoon butter on medium in a saute pan.
Once the oil and butter shimmers on the pan, add onions and saute on medium-low {I used “4” on the large burner on my stove}. Depending on how hot your burners are, you may need to adjust the heat level. Saute the chopped onion for 10 minutes, stirring occasionally. After 10 minutes, add 1/4 teaspoon salt, 2 Tablespoons of water, and stir well. Continue cooking the onions for an additional 20 minutes, adding 2 more Tablespoons of water in 10 minute intervals. Stir every few minutes.
Second, let the caramelized onions cool for at least 15 minutes while you prepare the remaining ingredients. Shred half of a rotisserie chicken {about 1 and 1/2 cups} and set aside. I like to use the white meat, but add dark as well if that’s your preference. Chop half of a La Morena Chipotle Pepper.
Third, mix all ingredients in a bowl: 2 cups of 2% Greek yogurt, caramelized onions, 1/2 teaspoon each of salt and pepper, 1 and 1/2 cups shredded chicken, 1/2 of a chopped La Morena Chipotle Pepper, and 3 teaspoons of Adobo Sauce.
You can enjoy this dip immediately, but the chipotle flavor gets extra smoky if you let it chill in the refrigerator for at least an hour. The other great thing about this dip is it can be enjoyed either warm or cold! I think it’s delicious either way. If you decide to serve this Spicy Chipotle Chicken Dip warm, preheat the oven to 350 degrees and bake for 15 minutes in an oven safe dish.
I served my Spicy Chipotle Chicken Dip with pita chips and crunchy veggies, including raw broccoli and carrots. There is no guilt from enjoying this dip, because you’re getting extra protein from the Greek yogurt and chicken. Try this healthy appetizer recipe for your next game day get together!
Spicy Chipotle Chicken Dip
A simple, healthier version of your favorite game day dip.
Ingredients
Dip Ingredients
- 2 cups 2% Greek yogurt
- 1/2 rotisserie chicken {or 1.5 cups shredded chicken}
- 3 tsp La Morena Adobo Sauce
- 1/2 La Morena Chipotle Pepper {chopped}
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/2 cup caramelized onions
Caramelized Onion
- 1 medium yellow onion
- 1 tbsp olive oil
- 1 tsp butter
- 1/4 tsp salt
- 6+ tbsp water
Instructions
-
Chop the onion into small pieces. Add 1 Tablespoon extra virgin olive oil and 1 teaspoon butter to a saute pan on medium.
-
Once the oil shimmers, add onions. Continuing cooking onions on medium and stir every few minutes. After 10 minutes, add 1/4 teaspoon salt to the pan, 2 Tablespoons of water, and stir.
-
Continue stirring onions occasionally for ~20 more minutes, adding 2 Tablespoons of water in 10 minute intervals.
-
Remove onions from the heat and let cool for ~15 minutes. While the onions are cooling, stir together the Greek yogurt, chopped dill, salt and pepper.
-
Stir in onions and the dip is ready - chill until ready to serve.
Recipe Notes:
- You can serve this dip cold OR warm and it’s delicious either way. If you’re craving a warm dip, bake this in an oven safe dish for 15 minutes at 350 degrees.
- Check out more delicious Latin flavors at La Morena’s website.
I’m Celia. I live in the Chicago area. I'm a mama of two, runner, business owner and former Iowan. My blog includes recipes, fitness and travel posts, and stories about Chicago.
