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Cast Iron Chicken Chili Dip
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White chicken chili? Yes. Queso dip? Yes. Take the best of both and throw it together in under 30 minutes in your favorite cast iron skillet? Heck yes. This tasty dish is a crowd-pleaser for fall football weekends and also makes a quick weeknight dinner served with a fresh green salad, sliced tomatoes and cubed avocados.
serves 6


½ tablespoon olive oil

1 14.5-ounce can white beans, drained and divided

1⁄3 cup sour cream

2 cloves garlic, roughly chopped

Juice of a half lime

½ teaspoon ground cumin

¼ teaspoon salt

1 cup shredded rotisserie chicken

½ cup sweet corn (fresh or frozen)

4 tablespoons minced cilantro, divided

1 cup shredded Mexican blend cheese, divided

1⁄3 cup diced bell peppers – use a combination of red,

yellow and green for nice color

1⁄3 cup of your favorite salsa

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Cast Iron Chicken Chili Dip
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


1. Preheat oven to 375 degrees. Brush olive oil onto bottom and halfway up sides of a 10 inch cast iron skillet or baking dish.

2. 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 or blender. Purée until smooth. Taste and add a little salt if needed.

3. In a medium mixing bowl, add chicken, corn, cilantro and ½ cup of cheese. Pour bean purée into bowl and fold to combine.

4. Spread chicken mixture onto bottom of skillet, then evenly sprinkle the remaining ¼ cup white beans, red peppers and salsa on top of the mixture. Cover with remaining cheese. Bake for 16-20 minutes, until dip is bubbling and browned on top.

5. Garnish with remaining cilantro, sour cream; serve with tortilla chips.

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