Chicken Black Bean Skillet Dip

By vealam

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

Preparation

Step 1

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!