Let me introduce you to the most winning weeknight dinner and game-changer for combatting the weeknight blues: dinner dip. It’s all the fun of Friday night dinner dates or Sunday game days for a regular ol’ dinner. The dip is made with chicken, jalapeños and melty cheese all cooked in a skillet.

This dip is based off a favorite recipe for white chicken chili that uses white beans, rotisserie chicken and canned jalapeños. Instead of a long stovetop simmer, the beans, yogurt and jalapeños are blended before being added to the skillet with green onions, peppers and cooked chicken. The whole thing is topped with pepper jack cheese and baked until bubbly, served with tortilla chips for dipping. Add a robust salad to the table and call the whole thing dinner.

White Chicken Chili

Skillet Dip

3 tbsp. olive oil, divided

1 (15-oz.) can white beans, drained and rinsed

¼ cup sour cream or plain Greek yogurt

2 cloves garlic, minced

½ tsp. ground cumin

½ tsp. paprika

½ tsp. kosher salt

2 cups shredded, cooked chicken (about 8 oz.)

1 cup frozen corn kernels

1 cup shredded cheddar cheese, divided

½ medium red bell pepper, diced (about ½ cup)

2 medium scallions, white and light green parts only, minced

¼ cup drained canned green chiles or jalapeños

½ cup shredded pepper jack cheese

Tortilla chips, for serving

Arrange a rack in the middle of the oven and heat to 375 degrees. Coat a 10-inch cast iron skillet with 1 tablespoon of the oil.

Set aside ¼ cup of the white beans. Combine the remaining beans, 2 tablespoons olive oil, sour cream, garlic, cumin, paprika and salt in a food processor fitted with the blade attachment. Process until smooth. Add the chicken, corn, ½ cup cheddar cheese, the bell pepper, scallions and chiles or jalapeños. Pulse once or twice to combine.

Pour into the skillet and spread into an even layer. Sprinkle evenly with the reserved beans, remaining ½ cup cheddar cheese and the pepper jack cheese.

Bake until the cheese is bubbly and browned around the edges, 25 to 30 minutes. Cool for 5 minutes before serving with tortilla chips.

Serves four to six.

Recipe notes: Can be assembled and stored in the refrigerator for up to three days. Use a pie plate or 8-by-8-inch baking dish for make-ahead storage and reheating. Let the dip sit at room temperature while the oven heats.