Skillet White Chicken Chili Dip

Skillet White Chicken Chili Dip

INGREDIENTS

• ½ tablespoon olive oil

• 1 (14.5 ounce can) white beans, drained

• ⅓ cup sour cream (or plain greek yogurt)

• 2 cloves of garlic, roughly chopped

• juice of a half lime

• ½ jalapeno, seeds removed

• ½ teaspoon ground cumin

• ¼ teaspoon salt (if needed)

• 1 cup shredded, cooked chicken (rotisserie)

• ½ cup sweet corn (fresh or frozen) cooked, drained and set aside

• ½ onion, diced and cooked until translucent

• 2 tablespoons minced cilantro

• 1¼ cups monterey jack/cheddar cheese combination, divided

• ⅓ cup diced red peppers

• ⅓ cup + 1 tablespoon of your favorite salsa

INSTRUCTIONS

1. 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.)

2. Reserve ¼ cup of the drained beans, set aside. Add the rest of the beans, sour cream, garlic, lime juice, jalapeno, ¼ cup corn and cumin to a food processor. Puree until smooth. Taste and add a little salt if needed. Place puree in baking dish and stir in chicken, remaining corn, cilantro and a ½ cup of cheese.

3. Evenly sprinkle remaining ¼ cup white beans and red peppers on top of the mixture. Cover with remaining cheese. Bake for 16-20 minutes, until dip is bubbling and browned on top. Remove from oven, top with your favorite salsa and Serve immediately. Can be rewarmed as needed.

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