SKILLET Chicken CHILI DIP
This sure-fire table pleaser hits the appetizer high notes. Wait a minute… cheesy, zesty, hearty, filled with wholesome, fresh chicken, beans, vegetables, dairy…even fruit juice! That’s all your basic food groups right there in one skillet…some might call this an entrée!
Ingredients
- 1 (14.5 ounce) can cannellini beans, drained and rinsed
- 1/2 cup sour cream
- 4 cloves of garlic roughly chopped
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- 1 cup shredded cooked chicken (dark or light meat)
- 1/2 cup corn (froze, canned, or fresh off the cobb)
- 2 tablespoons chopped cilantro
- 1 cup mozzarella
- 1 cup cheddar cheese
- 1/3 cup diced red pepper
- 1 (10 ounce) can green chilis and tomatoes
- 2 tablespoons cream cheese
- juice of a half lime
Directions
- Preheat the oven to 375 degrees.
- Mix shredded cheese together and set aside.
- Add cream cheese, sour cream, garlic, lime juice, cumin, and salt to a food processor. Puree until smooth.
- Stir in the chicken, corn, cilantro, and 1 cup of cheese mixture.
- Spread onto the bottom of a 10 inch skillet and add beans, red peppers, green chilies, and tomatoes. Cover with the remaining cheese.
- Bake for 20 minutes, until the dip is bubbling.
- Broil for 2–3 minutes to brown the top.
- Top with more cilantro for a pop of color.
- Serve immediately with chips or crusted French bread.
