17 Tasty Recipes that Use Salsa Verde + White Chicken Chili Dip
If you need to use up a jar of salsa verde, these recipes are for you! Everything from enchiladas to tostadas, soup and this bubbly, cheesy skillet dip that tastes like white chicken chili. You'll blend white beans into the mix to make it healthier, and you can use rotisserie chicken to make things easy!
Yield: 6 servings
Ingredients
- 1 (14.5 ounce) can white beans, drained
- 1/3 cup sour cream
- 2 cloves of garlic, chopped
- juice of a half lime
- 1 teaspoon ground cumin
- 1/4 teaspoon fine 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 pepper
- 1/3 cup + 1 tablespoon salsa verde
Instructions
- Preheat the oven to 375 degrees F. Brush olive oil onto bottom and halfway up sides of a 10 inch cast iron skillet. (You could also bake in any vessel you normally use for baking dips, relatively the same size.)
- Reserve 1/4 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 1/4 cup white beans, red peppers and salsa verde on top of the mixture. Cover with remaining cheese. Bake for 20 minutes, until dip is bubbling. Then broil for a few minutes to brown the top. Serve immediately. Can be rewarmed as needed.
Notes
Yes, you can make homemade salsa verde for canning; this is my favorite recipe!
And a video tutorial to help you make this White Chicken Chili Dip: