This post may contain affiliate links. Read my disclosure policy. This hot chicken dip is cheesy, loaded with corn and black beans, and has just the right amount of heat from the jalapeños. I brought this southwestern dip over to my sister’s house and now she’s trying to convince me to move into their neighborhood; ha! Everyone enjoyed it. This cheesy dip is really tasty and it’s a one pot recipe; you basically put things into the pot and stir once in awhile; pretty fail-proof! Make this for your next party. It’s a little naughty so it’s best to share! 😉
Ingredients for Hot Chicken Dip:
8 oz cream cheese (low fat is ok) 16 oz sour cream (light is ok) 6 Tbsp unsalted butter 1 cup parmesan cheese, shredded 1 1/2 cups mild cheddar, shredded 12 oz can chunk chicken breast, drained or 1 1/2 cups cooked shredded chicken 4 oz can Diced jalapeños (the hot variety), drained 15 oz can Black beans (or about 1 1/2 cups home- cooked black beans), rinsed and drained 15 oz can yellow Corn (or 1 1/2 cups freshly cooked corn kernels), drained 2 garlic cloves, pressed Don’t forget Chips or crackers to Serve!
Optional Garnish:
Mild cheddar, shredded for topping 1 roma tomato, diced 1 avocado, diced
How to Make Easy Spicy Chicken Dip:
In a medium pot or dutch oven over medium heat, combine 8oz cream cheese, 16 oz tub sour cream and 6 Tbsp unsalted butter and melt together, whisking until blended.
Stir in 1 cup parmesan and 1 1/2 cups cheddar cheese and mix until cheese is melted. It should start to bubble.
Stir in chicken, jalapeños, black beans, yellow corn and 2 cloves of pressed garlic. Bring to a light boil and remove from heat. Garnish if desired and serve warm or hot. I told ya! Easy peasy! 🙂
Mmmm Cheesy….
Here’s the print-friendly version: And here is the pinterest-friendly 😉
Now all that’s left to do is: (1). Make it. (2). Invite me over.
