southwest chipotle chicken dip
This dip has a smoky flavor mixed with a little sweet corn crunch. It's a healthy combination of chicken with veggies and beans. It is quick and easy and can be made ahead, refrigerated and baked when needed. Baking time can be shortened by microwaving for a few minutes before putting it in the oven. You can tailor it to your taste by adding more or less of any of the ingredients. For extra fIavor, I add a few turns of a chipotle spice/garlic grinder and sometimes use chipotle in adobe sauce. Leftovers can be used as filling in a quesadilla!
Blue Ribbon Recipe
Wow, this chipotle chicken dip is gooey, cheesy and loaded with delicious flavor. The chipotle hot sauce definitely puts a Southwest spin on this dip. We had a hard time not snacking on this in the Test Kitchen. It was really good with tortilla chips and we tried buttery crackers too. Add this to your game day appetizers and you'll have a group of happy guests.
Ingredients
- 8 ounces cream cheese, softened
- 2 cups cooked shredded or cubed chicken
- 1/2 cup black beans, canned drained and rinsed
- 1/2 cup corn kernels off cob (canned or frozen thawed)
- 1/2 cup mini sweet peppers, diced small
- 16 ounces Mexican blend shredded cheese
- 5 ounces bottle of tabasco chipotle hot sauce
How To Make southwest chipotle chicken dip
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Step 1Preheat oven to 350. Drizzle chicken with some chipotle sauce to let flavor sink in.
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Step 2In large bowl mix cream cheese with 1/4 cup of chipotle sauce.
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Step 3Add corn, beans, peppers and 1 cup of shredded cheese to the cream cheese mixture.
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Step 4Add chicken to to cream cheese mixture and mix well.
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Step 5Add to an oven-safe dish. Drizzle with remaining hot sauce.
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Step 6Then sprinkle a layer of shredded cheese.
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Step 7Bake for 30 minutes or until cheese is bubbling.
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Step 8Serve with your favorite crackers, corn or tortilla chips or veggies.
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