White Chicken Chili Dip
As the weather turns chilly, nothing sounds better than a bowl of chili. So this week, we’ve put a twist on the cold weather classic with White Chicken Chili Dip.
Ingredients
- 1/2 Tbsp. olive oil
- 1 (14.5 oz.) can white beans, drained and divided
- 1/3 cup sour cream
- 2 cloves garlic, minced
- 1 Tbsp. lime juice
- 1/2 tsp. ground cumin
- 1/2 tsp. chili powder
- 1/4 tsp. salt
- 1 cup shredded cooked chicken
- 1/2 cup corn
- 2 Tbsp. minced cilantro
- 1 cup shredded Mozzarella cheese, divided
- 1 cup shredded Cheddar cheese, divided
- 1/3 cup diced red pepper
- 1/3 cup salsa
Instructions
- Preheat oven to 375°.
- Brush the bottom and sides of a cast iron skillet or baking dish with olive oil.
- Set aside 1/4 cup of beans. Add remaining beans, sour cream, garlic, lime juice, cumin, chili powder and salt to food processor. Blend until smooth. Stir in chicken, corn, cilantro, 1/2 cup Mozzarella and 1/2 cup Cheddar.
- Spread mixture on the bottom of the skillet. Top with remaining 1/4 cup beans, peppers, salsa and cheese. Bake for 16 to 20 minutes, until bubbly and brown.
