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Skillet Green Chile Chicken Dip

with Grown In Idaho® Super Crispy Crinkle Cut Fries

Cooking Time
50 Minutes

Serves 4

  • 1 Bag Grown In Idaho® Super Crispy Crinkle Cut Fries (28 oz)

  • 1 T Canola Oil

  • ½ C Scallions, sliced

  • 1 4 oz. Can Diced Green Chile

  • 2 8 oz. Bricks Cream Cheese

  • ½ C Sour Cream

  • 1 C Mexican Cheese, shredded

  • 1 tsp Lime Zest

  • 1 C Rotisserie Chicken, shredded

  • Salt and Pepper, to taste


Add a new angle to your party tricks with this family favorite, Skillet Green Chile Chicken Dip. Easy to assemble and devoured quickly with Grown In Idaho® Super Crispy Crinkle Cut Fries.


  1. OVEN: Preheat oven to 425°F. Arrange frozen potatoes in a single layer on a baking sheet lined with parchment paper. Bake 25-30 minutes or until crispy. Stir halfway through cooking time to ensure even baking.

    AIR FRYER: Preheat air fryer to 360°F. Fill basket with half the frozen potatoes. Cook 12-14 minutes. Slide out basket halfway through cooking time and shake.

  2. Reduce the oven to 375°F. Heat a 10-inch cast iron skillet over medium heat and add the canola oil. Add the scallions and cook until slightly softened, stirring, 1-2 minutes.

  3. Turn the heat down to low and add the chiles and cream cheese. Stir frequently, until the cream cheese is melted. Add the sour cream, 1½ cups of the shredded cheese, lime zest and the rotisserie chicken.

  4. Smooth the top and then sprinkle with the remaining ½ cup shredded cheese.Bake until the cheese is melted and bubbly, about 15 minutes. Serve the dip with the fries. Enjoy!