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This hot chicken dip is cheesy, loaded with corn and black beans, and has just the right amount of heat from the jalapeños. I brought this southwestern dip over to my sister’s house and now she’s trying to convince me to move into their neighborhood; ha! Everyone enjoyed it.
This cheesy dip is really tasty and it’s a one pot recipe; you basically put things into the pot and stir once in awhile; pretty fail-proof! Make this for your next party. It’s a little naughty so it’s best to share! 😉
Ingredients for Hot Chicken Dip:
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 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 (or about 1 1/2 cups home- cooked black beans), rinsed and drained
15 oz can yellow Corn (or 1 1/2 cups freshly cooked corn kernels), drained
2 garlic cloves, pressed
Don’t forget Chips or crackers to Serve!
Optional Garnish:
Mild cheddar, shredded for topping
1 roma tomato, diced
1 avocado, diced
How to Make Easy Spicy Chicken Dip:
1. In a medium pot or dutch oven 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 1 1/2 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! 🙂
Mmmm Cheesy….
Here’s the print-friendly version:
Southwest Hot Chicken Dip (Extra Cheesy)
Ingredients
- 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 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
Instructions
- 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! 🙂
And here is the pinterest-friendly 😉
Now all that’s left to do is: (1). Make it. (2). Invite me over.