How to make skillet chicken chili dip: cheesy and delicious
published on 15 October, 2018 at 15:41
Ingredients:
1/2 tablespoon olive oil
1 (14.5 ounce can) white beans, drained
1/3 cup sour cream
2 cloves of garlic, roughly chopped
juice of a half lime
1/2 teaspoon ground cumin
1/4 teaspoon salt
1 cup shredded, cooked chicken
1/2 cup sweet corn (fresh or frozen)
2 tablespoons minced cilantro
2 cups mozzarella/cheddar cheese combination, divided
1/3 cup diced red peppers
1/3 cup + 1 tablespoon salsa verde
1 (14.5 ounce can) white beans, drained
1/3 cup sour cream
2 cloves of garlic, roughly chopped
juice of a half lime
1/2 teaspoon ground cumin
1/4 teaspoon salt
1 cup shredded, cooked chicken
1/2 cup sweet corn (fresh or frozen)
2 tablespoons minced cilantro
2 cups mozzarella/cheddar cheese combination, divided
1/3 cup diced red peppers
1/3 cup + 1 tablespoon salsa verde
Directions:
Preheat the oven to 375 degrees. Brush olive oil onto bottom of a cast iron skillet. Reserve ¼ cup of the drained beans, set aside. Add the rest of the beans, sour cream, garlic, lime juice, cumin, and salt to a food processor. Puree until smooth. Taste and add a little salt if needed. Stir in chicken, corn, cilantro and 1 cup of cheese. Spread onto bottom of skillet, then evenly sprinkle remaining ¼ cup white beans, red peppers and salsa verde on top of the mixture. Cover with remaining cheese. Bake for 16-20 minutes, until dip is bubbling and browned on top. Serve immediately. Can be rewarmed as needed.
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