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Chicken Black Bean Skillet Dip | ReluctantEntertainer

Chicken Black Bean Skillet Dip

Servings: 6 -8
Prep Time: 10 minutes
Total Time: 30 minutes
Author: Sandy / Reluctant Entertainer
This Chicken Black Bean Skillet Dip is easy to prepare, then pop in the oven right before company arrives, served hot with chips!

Ingredients

  • 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!