Skillet White Chicken Chili Dip
A 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
- 1/2 cup sour cream
- 2 cloves of garlic, roughly chopped
- juice of a half lime
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher 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
- 1/2 cup salsa verde, divided (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 some olive oil onto bottom and 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 remaining beans, sour cream, 1/4 cup salsa verde, garlic, lime juice, red pepper flakes, 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.