Skillet White Chicken Chili Dip

This cheesy, bubbly dip has all the flavors of white chicken chili, with a healthier twist. Blending white beans into the mix makes it smoother and lighter, while the salsa verde, chicken, and cheese create an irresistible, savory snack perfect for game day or holiday gatherings.

Ingredients

• 1 (14.5 ounce) can white beans, drained
  
  

• ½ cup sour cream
  
  

• 2 cloves garlic, roughly chopped
  
  

• Juice of ½ lime
  
  

• ¼ teaspoon crushed red pepper flakes
  
  

• 1 teaspoon ground cumin
  
  

• ½ teaspoon kosher 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 pepper
  
  

• ½ cup salsa verde, divided
  
  

Directions

1. Preheat the oven to 375°F (190°C). Brush olive oil onto the bottom and halfway up the sides of a 10-inch cast iron skillet.
   
   

2. Reserve ¼ cup of the drained beans and set them aside. Add the remaining beans, sour cream, garlic, lime juice, cumin, salt, and red pepper flakes to a food processor. Puree until smooth. Taste and adjust seasoning if needed.
   
   

3. Stir in the shredded chicken, corn, cilantro, and 1 cup of cheese.
   
   

4. Spread the mixture onto the bottom of the skillet.
   
   

5. Sprinkle the remaining ¼ cup of beans, red peppers, and salsa verde on top of the mixture.
   
   

6. Cover with the remaining cheese.
   
   

7. Bake for 20 minutes until the dip is bubbling.
   
   

8. Broil for a few minutes to brown the top, then serve immediately.
   
   

Nutritional Value (per serving)

• Calories: 300 kcal
  
  

• Carbohydrates: 20 g
  
  

• Protein: 18 g
  
  

• Fat: 18 g
  
  

• Saturated Fat: 9 g
  
  

• Cholesterol: 50 mg
  
  

• Sodium: 650 mg
  
  

• Potassium: 350 mg
  
  

• Fiber: 4 g
  
  

• Sugar: 3 g