Southwest Hot Chicken Dip (Extra Cheesy

• Meat

  • 1 12 oz can Chunk chicken breast

• Produce

  • 1 Avocado
  • 1 15 oz can Black beans
  • 1 15 oz can Corn, yellow
  • 2 Garlic cloves
  • 1 4 oz can Jalapenos
  • 1 Roma tomato

• Snacks

  • 1 Tortilla chips or crackers to serve

• Dairy

  • 6 tbsp Butter, unsalted
  • 1 1/2 cups Cheddar, mild
  • 1 Cheddar, mild
  • 8 oz Cream cheese
  • 1 cup Parmesan cheese
  • 16 oz Sour cream

Found on natashaskitchen.com

Description

Ingredients

• 8 oz cream cheese (low fat is ok)
• 16 oz sour cream (light is ok)
• 6 Tbsp unsalted butter
• 1 cup parmesan cheese, shredded
• 1½ cups (6 oz) mild cheddar, shredded
• 12 oz can chunk chicken breast, drained or 1½ cups cooked shredded chicken
• 4 oz can Diced jalapeños (the hot variety), drained
• 15 oz can Black beans rinsed and drained
• 15 oz can yellow Corn (or 1½ cups freshly cooked corn kernels), drained
• 2 garlic cloves, pressed
• Tortilla chips or crackers to Serve
• Mild cheddar, shredded for topping
• 1 roma tomato, diced
• 1 avocado, diced

Directions

• In a medium pot over medium heat, combine 8oz cream cheese, 16 oz tub sour cream and 6 Tbsp unsalted butter and melt together, whisking until blended.
• Stir in 1 cup parmesan and 1½ cups cheddar cheese and mix until cheese is melted. It should start to bubble.
• Stir in chicken, jalapeños, black beans, yellow corn and 2 cloves of pressed garlic. Bring to a light boil and remove from heat. Garnish if desired and serve warm or hot. I told ya! Easy peasy! 🙂