Side Pannel
Southwest Hot Chicken Dip (Extra Cheesy)
- Prep Time: 10 Minutes
- Cooking Time: 10 Minutes
- Serves: 8-10 as an appetizer
Southwest Hot Chicken Dip (Extra Cheesy)
- Recipe Submitted by Rosemary on 11/25/2014
Category: Dips, Chicken
Ingredients List
- 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 (or about 1 cup cooked black beans), rinsed and drained
- 15 oz can yellow Corn (or 1½ cups freshly cooked corn kernels), drained
- 2 garlic cloves, pressed
- To Serve and Optional Garnish:
- Tortilla chips or crackers to Serve
- Mild cheddar, shredded for topping
- 1 roma tomato, diced
- 1 avocado, diced
Directions
1. 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.
2. Stir in 1 cup parmesan and 1½ cups cheddar cheese and mix until cheese is melted. It should start to bubble.
3. 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! :)
2. Stir in 1 cup parmesan and 1½ cups cheddar cheese and mix until cheese is melted. It should start to bubble.
3. 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! :)
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