Mexican Dip Roundup with Chicken Black Bean Skillet Dip

This Chicken Black Bean Skillet Dip is easy to prepare, then pop in the oven right before company arrives, served hot with chips!

Chicken Black Bean Skillet Dip | ReluctantEntertainer

Mexican night has been a tradition in our household for years, as the kids were growing up, and we’ve even enjoyed it on camping trips. Whether it’s just Paul and me, or our friends and family are gathered in our home, it seems that everyone loves a Mexican feast.

We’ve asked this question many times around our table: “If you could eat one type of food for the rest of your life, what would it be?”

I’d say everyone in our family answers with Mexican food!

It’s just so good — sometimes too good with all that gooey cheese. Enchiladas, Skinnytaste’s Slow Cooker Enchilada Soup, and tacos {vegetarian} are a part of our weekly menu rotation, and easy to serve for last minute gatherings, too!

Chicken Black Bean Skillet Dip.

We love dips, and we recently made this fabulous skillet dip that is so easy, my son actually made it, and popped it in the oven. Love this recipe because you can make it in advance (I juse my Le Creuset skillet), then pop it right into the oven right before guests arrive- and serve hot with crunchy chips!

Here’s a round-up of dip recipes we love. And with Cinco de Mayo coming up, I’ll be sharing some more delicious recipes!

Favorite dip recipes:

Cheesy Enchilada Dip

Blackeye Peas Fresh Corn Dip

Mexican Slaw Dip

Baela Dip

Healthy 7-Layer Bean Dip

What’s your family favorite dip to serve for a Mexican feast?

Chicken Black Bean Skillet Dip | ReluctantEntertainer

Chicken Black Bean Skillet Dip | ReluctantEntertainer
Print Recipe
3.4 from 5 votes

Chicken Black Bean Skillet Dip

This Chicken Black Bean Skillet Dip is easy to prepare, then pop in the oven right before company arrives, served hot with chips!
Prep Time10 mins
Total Time30 mins
Servings: 6 -8


  • 1/2 Tablespoon olive oil
  • 1 14.5 ounce can Bush’s black beans, drained
  • 1/2 cup sour cream
  • 2 cloves of garlic roughly chopped
  • Juice of a half lime
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt if needed
  • 1 cup shredded cooked chicken
  • 1 cup sweet corn fresh or frozen
  • 2 Tablespoons minced cilantro
  • 1 1/2 cups Mexican mix cheese divided
  • 1/2 cup salsa


  • Preheat the oven to 375 degrees. Brush olive oil onto bottom, and halfway up sides, of a 10 inch cast iron skillet. (A baking dish also will work.)
  • On a plate, mash 3/4 of the can of black beans. Add sour cream, garlic, lime juice, cumin and cayenne. Add salt to taste. Mix in chicken, corn, cilantro, salsa, the rest of beans, and 1 cup of cheese.
  • Spread onto bottom of skillet, then evenly sprinkle remaining cheese on top of the mixture. Bake for 20-25 minutes, until dip is bubbling and browned on top. Sprinkle with cilantro and then serve with chips!


I’m also over at Harry & David’s blog today, sharing a delicious Rogue Valley Wine and Cheese Pairings with Pear Compote Flatbread Recipe! Check out my post, and recipe, and the great gift idea for Mother’s Day this year!

Are you following me on InstagramTwitterFacebook and Pinterest? If you’d like to subscribe to Reluctant Entertainer, to have each post delivered straight to your e-mail box, then please add your email, here. It’s really easy! Thanks for being here today!

6 comments on “Mexican Dip Roundup with Chicken Black Bean Skillet Dip”

  1. This looks like perfection!

  2. I was looking for a super simple one dish meal to make for my family last night when I came across the Slow Cooker Enchilada Soup recipe. Open a few cans, turn on crock pot and 4 hours later it’s ready. It was a big hit and I highly recommend it !
    Next up to try is the Chicken Black Bean Skillet Dip. Thanks Sandy.

  3. Can I make this in a crockpot somehow? I need to serve it at work and there is no oven there!

  4. Can a regular cooking dish be used in place of a cast iron skillet?

  5. I will definitely make this – yum! Please tell me about your blue/white plates – they are so cute!

  6. I love Mexican food but it takes second place to Greek food.
    My mother-in-law makes great Mexican food. She learned it from her MIL.
    This dip looks really good. Would make a nice snacky lunch.

Leave a Reply

Your email address will not be published. Required fields are marked *