I have a serious love for my cast iron skillets. I have only 2 but that is just enough for me.
A beautiful large red one, my accent color in my home and a cute little tiny one in black.
I get excited at the chance to use either of them.
And today my friends is one of those days.
We have family lingering in town still after Christmas & New Years, and my wonderful Aunt Julie is having us ladies over to hang out and guess what night it is?! Appetizer night!
This season is all about appetizers, I have not eaten a meal in forever, it's all been snacking!
Good thing I'm taking up some new winter sports.
My aunt makes a mean white chicken chili, omg it is so good!
I thought I would give this White Chicken Chili Dip a go & hope that she loves it!
But seriously family are you reading this? I can cook other things other than appetizers! ;)
So here we go this is what you are going to need to make this awesome dip:
1 1/2 Cups Rotisserie Chicken, Shredded (no skin, if you're like me you will eat that while chopping)
2 14oz Cans White Beans
1/2 Cup Sour Cream
3 Cloves Garlic, chopped
1/2 Lime, juice
1 Teaspoon Cumin (I love that stuff!)
1/2 Cup corn, canned & rinsed
1 Tablespoon cilantro, chopped
3 Cups Mozzarella & Cheddar Cheese, finely shredded
1/2 of a red bell pepper, diced
3oz salsa verde
Cilantro for topping
Pinch of salt
How to make it:
Preheat oven to 350
In a food processor add your 1 1/2 of the cans of beans, sour cream, cumin, pinch of salt and lime mix well.
Fold in the chicken, corn cilantro and 1/2 of the cheese.
Spread that into the skillet, top with the remainder of your beans, the bell pepper, salsa verde and finally the cheese.
Bake for 30 minutes.
Serve with tortilla chips.
Hope you love it!
Wishing you all a Happy New Year & Here's to a great 2016 !!!
*Forgive the horrible photos! It was late, lightening was off, I needed to get the dip out and my hand model (Mother) was telling me she was not ready every time I snapped a picture hahahaha! Trust me it was good!