Smoked Chicken Dip + Nacho Chips Recipe

Prepare spinach

Heat a large skillet over medium heat and add 1 tablespoon olive oil. Add the chopped spinach and a pinch of salt. Sauté until wilted, about 2–3 minutes. Remove from heat and place spinach in a fine mesh sieve or colander; press with the back of a spoon to remove excess liquid. Set aside to cool slightly.

Combine base and season

In a large mixing bowl, add the softened cream cheese, sour cream, mayonnaise, lemon juice, minced garlic, smoked paprika, kosher salt, black pepper and red pepper flakes (if using). Use a rubber spatula or electric mixer on low to blend until smooth and well combined.

Add cheeses and chicken

Fold in the shredded Monterey Jack and grated Parmesan into the cream cheese mixture until evenly distributed. Add the shredded smoked chicken and the squeezed, cooled spinach. Fold gently until everything is combined; avoid overbeating so the mixture stays slightly chunky.

Finish and assemble in skillet

Taste and adjust seasoning, adding a little more salt, pepper or lemon juice if needed. Preheat the oven broiler to high (or oven to 375°F / 190°C if you prefer baking). Transfer the mixture into a 9–10 inch cast iron skillet or oven-safe dish, smoothing the top. Sprinkle the optional extra 1/2 cup shredded cheese evenly over the top.

Bake or broil

Place the skillet on a middle rack and bake at 375°F (190°C) for 12–15 minutes until warmed through and bubbly. For a browned top, broil on high for 1–2 minutes—watch closely to prevent burning. Remove from oven and let rest 3–5 minutes before serving. Garnish with chopped cilantro and lime wedges if desired.

Preheat oven (or skillet) and prepare tortillas

Preheat oven to 400°F (200°C) if baking chips. Stack tortillas and cut each into 6 wedges (like slicing a pizza). If frying, skip oven preheat and have a large skillet ready.

Coat tortillas

Toss the tortilla wedges in a large bowl with 2 tablespoons oil until lightly coated. Sprinkle the 1 tsp kosher salt and 1/2 tsp smoked paprika (optional) and toss again to distribute evenly.

Bake method

Spread the wedges in a single layer on a rimmed baking sheet lined with parchment. Bake 8–12 minutes, flipping halfway, until crisp and golden at the edges. Remove and cool slightly; they will crisp further as they cool.

Skillet/fry method

Heat a thin layer (about 1/8 inch) of oil in a large skillet over medium-high heat. When shimmering, fry tortilla wedges in batches for 1–2 minutes per side until golden and crisp. Transfer to paper towels and immediately sprinkle with salt.

Serve

Transfer chips to a serving bowl or onto the same board as the skillet dip. Serve warm alongside the smoked chicken spinach dip.

This recipe yields a warm, creamy dip best served from the cast iron skillet with freshly baked or fried tortilla chips. Leftover dip can be refrigerated for up to 3 days; reheat in a 350°F (175°C) oven until warmed through, about 15–20 minutes.