Skillet White Chicken Chili Dip

• Gluten free

• Meat

  • 1 cup Chicken, cooked

• Produce

  • 2 tbsp Cilantro
  • 2 cloves Garlic
  • 1/2 cup Sweet corn, fresh or frozen
  • 1 14.5 ounce can White beans

• Baking & Spices

  • 1/3 cup Red peppers
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1/2 tbsp Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

• Drinks

  • 1 Juice

• Dairy

  • 2 cups Mozzarella/cheddar cheese combination
  • 1/3 cup Sour cream

Found on heartbeetkitchen.com

Description

Ingredients

• 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 verde (I like the jar from Trader Joes as its just spicy enough. If you buy a different kind, taste and see if youd like some spice. If so, add a bit of tabasco!)

Directions

• 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 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 verde 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.