Southwest Hot Chicken Dip (Extra Cheesy)
This hot chicken dip is cheesy, loaded with corn and black beans, and has just the right amount of heat from the jalapeños.
Foto: Natasha's Kitchen — Natasha of NatashasKitchen.comIngredients
8 servings
- 8 oz cream cheese (low fat is ok)
- 16 oz sour cream (light is ok)
- 6 Tbsp unsalted butter
- 1 cup parmesan cheese (shredded)
- 1 1/2 cups 6 oz mild cheddar, shredded
- 12 oz can chunk chicken breast (drained or 1 1/2 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 1 1/2 cups freshly cooked corn kernels, drained)
- 2 g arlic cloves (pressed)
- Tortilla chips or crackers to Serve
- Mild cheddar (shredded for topping)
- 1 roma tomato (diced)
- 1 avocado (diced)
Steps
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 1 1/2 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! :)
Source: Natasha's Kitchen by Natasha of NatashasKitchen.com
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