Description
This Skillet White Chicken Chili Dip is a creamy, flavorful appetizer that combines pureed white beans, shredded chicken, corn, and a blend of cheeses with a hint of spice and zest. Baked until bubbly and broiled to a golden finish, it’s perfect for parties or game day snacks, offering a delightful twist on traditional chili flavors in a comforting, cheesy dip form.
Ingredients
Base Mix
- 1 (14.5 ounce) can white beans, drained (reserve 1/4 cup)
- 1/2 cup sour cream
- 2 cloves garlic, roughly chopped
- Juice of a half lime
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/2 cup salsa verde, divided (1/4 cup for puree, 1/4 cup for topping)
Mix-ins and Toppings
- 1 cup shredded cooked chicken
- 1/2 cup sweet corn (fresh or frozen)
- 2 tablespoons minced cilantro
- 2 cups mozzarella and cheddar cheese combination, divided (1 cup for mix, 1 cup for topping)
- 1/3 cup diced red pepper
Instructions
- Preheat and Prepare Skillet: Preheat your oven to 375°F. Lightly brush olive oil on the bottom and sides of a 10-inch cast iron skillet or a similarly sized baking dish to prevent sticking and enhance flavor.
- Prepare Bean Puree: Reserve 1/4 cup of the drained white beans and set aside. In a food processor, combine the remaining beans, sour cream, 1/4 cup salsa verde, garlic, lime juice, crushed red pepper flakes, cumin, and kosher salt. Puree until the mixture is smooth and creamy. Taste and adjust seasoning by adding a bit more salt if necessary.
- Combine Ingredients: Transfer the pureed mixture to a bowl and stir in shredded chicken, sweet corn, minced cilantro, and 1 cup of the shredded cheese until everything is well incorporated.
- Assemble the Dip: Spread the bean and chicken mixture evenly across the bottom of the prepared skillet. Then scatter the reserved 1/4 cup white beans, diced red peppers, and remaining 1/4 cup salsa verde over the top. Finally, cover with the remaining 1 cup of cheese to form a cheesy crust.
- Bake and Broil: Place the skillet in the preheated oven and bake for 20 minutes or until the dip is bubbling around the edges. Then switch to the broiler and broil for a few minutes, watching carefully, until the top cheese is nicely browned and bubbly.
- Serve: Remove from the oven and serve the dip immediately with tortilla chips, crackers, or sliced vegetables. The dip can be rewarmed as needed for later enjoyment.
Notes
- To prevent the dip from sticking, ensure the skillet is well-oiled before adding the mixture.
- You can substitute cooked rotisserie chicken for convenience.
- Adjust the red pepper flakes based on desired spice level.
- If you don’t have salsa verde, a mild green salsa or tomatillo sauce can be used as a substitute.
- This dip reheats well in the oven or microwave; reheat gently to avoid drying out.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
