Okay, I don’t really even want to share this recipe because it’s SO GOOD and I want it all to myself! I’m serious, once you try this once, you’ll be hooked!
This Skillet White Chicken Chili Dip is one of those dips you bring out when you really want to impress! People won’t be able to stop dipping their chips in - it’s addictive ooey gooey cheesy goodness! Just wait until you add this to your recipe arsenal - you’re going to love it.
- ½ tablespoon olive oil
- 1 (14.5 ounce can) white beans, drained
- ⅓ cup sour cream
- 2 cloves of garlic, roughly chopped
- juice of a half lime
- ½ teaspoon ground cumin
- ¼ teaspoon salt
- 1 cup shredded, cooked chicken
- ½ cup sweet corn (fresh or frozen)
- 2 tablespoons minced cilantro
- 2 cups mozzarella/cheddar cheese combination, divided
- ⅓ cup diced red peppers
- ⅓ cup + 1 tablespoon salsa
Preheat the oven to 375 degrees. Brush olive oil onto bottom and halfway up sides of a 10 inch cast iron skillet.
Reserve ¼ 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 ¼ cup white beans, red peppers and salsa on top of the mixture. Cover with remaining cheese. Bake for 16-20 minutes, until dip is bubbling and browned on top.
Serve immediately. Can be rewarmed as needed.