Tuesday, February 3, 2015

Skillet Cheesy Chicken White Bean Dip

Each year when the Super Bowl comes around I start brainstorming about what kind of food we're going to have.  I'm not a sports fan at all, but I'll take any excuse to make a new appetizer.  This year we watched the game with a few of our friends, and I tried out a new dip.

Quite a few of our friends don't eat mayonnaise.  This is something I just don't understand, I dip my fries in mayo for goodness sake.  But I usually do try make something that's mayonnaise-free, so that it will be a crowd pleaser. 

This year I made a Skillet Cheesy Chicken White Bean Dip, and knocked it out of the park if I do say so myself.  So many dips are mayonnaise or cream cheese based, so I liked that this recipe was different than all of the other appetizers.  And, other than the cheese, it's really not that bad for you.   I used light sour cream, but I think you could even substitute it out for Greek yogurt, which would make it even less guilt-inducing.

 Skillet Cheesy Chicken White Bean Dip
Adapted from Heart Beet Kitchen

1/2 tablespoon olive oil
1 (14.5 ounce can) white beans, rinsed and drained
1/3 cup sour cream
2 cloves of garlic, roughly chopped
juice of a half lime
1/2 teaspoon ground cumin
1 cup shredded, cooked chicken
1/4 cup finely chopped onions
1/2 cup sweet corn (fresh or frozen)
2 tablespoons minced cilantro
1 1/4 cups mozzarella/cheddar cheese combination, divided
1/3 cup diced red peppers
1/2 cup salsa verde

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.)

Reserve 1/4 cup of the drained beans, set aside. Add the rest of the beans, sour cream, garlic, lime juice and cumin to a food processor. Puree until smooth. Stir in chicken, onions, corn, cilantro and a 1/2 cup of cheese.

Spread onto bottom of skillet, then evenly sprinkle remaining 1/4 cup white beans, red peppers and salsa verde on top of the mixture. Cover with remaining cheese. Bake for 16-20 minutes, until dip is bubbling and browned on top.  You can also broil for 1-2 minutes if cheese isn't browning fast enough.  Cool for about 5 minutes to let the dip firm up before serving.

You also can check out what I served last year for Super Bowl appetizers here.

What did y'all make this year for the Super Bowl?  I'd love to get some new recipes!

1 comment:

  1. This looks absolutely delicious!! Adding this to my recipe box, for sure! Thanks for sharing!


Related Posts Plugin for WordPress, Blogger...