Skillet White Chicken Chili Dip

• hidangan: Yields 6 servings

Bahan-bahan

1/2 tablespoon olive oil

1 (14.5 ounce can) white beans, drained

1/3 cup sour cream

2 cloves of garlic, roughly chopped

juice of a half lime

1/2 teaspoon ground cumin

1/4 teaspoon salt

1 cup shredded, cooked chicken

1/2 cup sweet corn (fresh or frozen)

2 tablespoons minced cilantro

2 cups mozzarella/cheddar cheese combination, divided

1/3 cup diced red peppers

1/3 cup + 1 tablespoon salsa verde (I like the jar from Trader Joe's as it's just spicy enough. If you buy a different kind, taste and see if you'd like some spice. If so, add a bit of tabasco!)

Arahan

Preheat the oven to 375 degrees. Brush olive oil onto bottom and halfway up sides of a 10 inch cast iron skillet. (You could also bake in any vessel you normally use for baking dips, relatively the same size.)

Reserve ¼ cup of the drained beans, set aside. Add the rest of the beans, sour cream, garlic, lime juice, cumin, and salt to a food processor. Puree until smooth. Taste and add a little salt if needed. Stir in chicken, corn, cilantro and 1 cup of cheese.

Spread onto bottom of skillet, then evenly sprinkle remaining ¼ cup white beans, red peppers and salsa verde on top of the mixture. Cover with remaining cheese. Bake for 16-20 minutes, until dip is bubbling and browned on top. Serve immediately. Can be rewarmed as needed.