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!

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?

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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 Time: 10 minutes mins

Total Time: 30 minutes mins

Yield: 6 -8

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Ingredients

 

1x2x3x

• 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

Instructions

 

• 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!

Author: Sandy / Reluctant Entertainer

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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!

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