Yield: 6 servings
SCALE:
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 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 pepper
- 1/3 cup + 1 tablespoon salsa verde I like the jar from Trader Joe's as it's just spicy enough. If you buy a different kind, taste and see if you'd like some spice. If so, add a bit of tabasco!
Instructions
- Preheat the oven to 375 degrees. 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.