Categories: Mexican
Ingredients
- 3 tablespoons olive oil, divided
- 1 (15-ounce) can white beans, drained and rinsed
- 1/4 cup sour cream or plain Greek yogurt
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon kosher salt
- 2 cups shredded, cooked chicken (about 8 ounces)
- 1 cup frozen corn kernels
- 1 cup shredded cheddar cheese, divided
- 1/2 medium red bell pepper, diced (about 1/2 cup)
- 2 medium scallions, white and light green parts only, minced
- 1/4 cup drained canned green chiles or jalapeños
- 1/2 cup shredded pepper jack cheese
- Tortilla chips, for serving
Directions
- Arrange a rack in the middle of the oven and heat to 375°F. Coat a 10-inch cast iron skillet with 1 tablespoon of the oil; set aside.
-
Set aside 1/4 cup of the white beans. Combine the remaining white beans, 2 tablespoons olive oil, sour cream, garlic, cumin, paprika, and salt in a food processor fitted with the blade attachment. Process until smooth. Add the chicken, corn, 1/2 cup of the cheddar cheese, bell pepper, scallions, and chiles or jalapeños. Pulse once or twice to combine.
-
Pour the mixture into the skillet and spread into an even layer. Sprinkle evenly with the reserved beans, remaining 1/2 cup of cheddar cheese, and the pepper Jack cheese.
-
Bake until the cheese is bubbly and browned around the edges, 25 to 30 minutes. Cool for 5 minutes before serving with tortilla chips.
-
Recipe Notes
-
Make ahead: The dip can be assembled and stored in the refrigerator for up to 3 days. We recommend using a pie plate or 8×8-inch baking dish for make-ahead storage and reheating. Let the dip sit at room temperature while the oven heats.