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Southwest Chicken Dip with Greek Yogurt

If you’ve been looking for a creamy, satisfying dip that’s packed with protein, you’re going to love this Southwest Chicken Dip with Greek Yogurt. It’s loaded with juicy shredded chicken, sweet charred corn, black beans, fresh vegetables, and a creamy Greek yogurt dressing that brings everything together without feeling heavy.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course: Main Course
Cuisine: American
Ingredients Equipment Method

Ingredients
  

For the Chicken
  • 2 chicken breasts (about 1 pound)
  • 1 tbl olive oil
  • 1 tsp kosher salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper
For the Dip
  • 1 cup full-fat plain Greek yogurt
  • 1/4 cup mayonnaise
  • 3 tbl fresh lime juice
  • 1 tsp kosher salt
  • 2 garlic cloves, minced
  • 1 cup charred fresh corn kernels
  • 15 oz black beans, rinsed and drained
  • 1/2 cup finely diced red bell pepper
  • 1/4 cup finely diced red onion
  • 1 serrano pepper oe jalapeno, finely diced
  • 1/4 cup chopped fresh cilantro

Equipment

  • air fryer
  • cutting board and kife
  • Bowl
  • measuring spoons and cups

Method
 

Step 1: Cook the Chicken

  1. Brush the chicken breasts with olive oil and season both sides with the salt, garlic powder, onion powder, chili powder, cumin, smoked paprika, and black pepper.
    Air fry at 380°F for 16–20 minutes, or until the internal temperature reaches 165°F.
    Allow the chicken to rest for 5 to 10 minutes before shredding.

Step 2: Char the Corn

  1. Heat a lightly oiled cast-iron skillet over medium-high heat.
    Cook the fresh corn, turning occasionally until lightly charred on all sides.
    Once cooled, cut the kernels from the cob.

Step 3: Mix the Vegetables

  1. In a large bowl, combine:
    Toss everything together and let the vegetables marinate while you shred the chicken.
    Charred corn, Black beans- rinsed, chopped Red bell pepper, Thinly sliced Red onion, Serrano pepper, pressed Garlic, Fresh cilantro, Lime juice, and Salt

Step 4: Finish the Dip

  1. Add the shredded chicken to the bowl.
    Stir in the Greek yogurt and mayonnaise until everything is evenly coated.
    Cover and refrigerate for at least 30 minutes before serving. This allows all of the flavors to blend together and makes the dip even better.