White Chicken Chili Dip
What you need:
- 1/2 Tbsp. extra virgin olive oil
- 1 can (14.5 oz.) white beans, drained
- 1/3 cup sour cream
- 2 cloves minced garlic
- Juice of a half lime
- 1/2 tsp. cumin
- 1/4 tsp. salt
- 1 cup shredded, cooked chicken
- 1 can sweet corn, drained
- 2 Tbsp. minced cilantro
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1/3 cup diced red bell peppers
- 1/3 cups + 1 Tbsp. salsa verde
Directions:
- Coat a cast iron or other deep ovenproof skillet with olive oil. Set aside 1/4 cup drained beans. Mix together cheeses in a bowl.
- In a food processor or blender, add remaining beans, sour cream, garlic, lime juice, cumin and salt. Pulse until smooth and add salt, if needed.
- Stir bean mixture with chicken, corn, cilantro, and 1 cup cheese.
- Spread onto the bottom of the skillet and top with beans, red pepper, and salsa verde.
- Then top with remaining 1 cup of cheese.
- Bake in a preheated 375 degree oven for 16 to 20 minutes or until bubbly and browned.
- Serve immediately with veggies, crackers, pretzels, etc.
Recipe from Heartbeet Kitchen
Posted on Fantastical Sharing of Recipes