Mexican Chicken Dip

Dips don’t always have to be cream cheese heavy. Though they ARE delicious, sometimes you want an appetizer that is light yet full of flavor. Leftovers can be used as taco or burrito filling or put on a bed of greens with a little cilantro lime vinaigrette for a quick lunch.

Mexican Chicken Dip

INGREDIENTS (Serves 8 appetizer servings)
2 c. rotisserie chicken (chopped)
1 tsp. chili seasoning (or 2 T. taco seasoning if you prefer)
1 tsp. garlic powder
1 tsp. onion powder
1/4 c. chopped cilantro
1 small can green chilis
1 can black beans (rinsed)
1 can corn (drained) - (I used a cup of sweet corn I processed last summer)
1 fresh jalapeño (seeds removed and finely diced)
1/3 c. salsa
1 lime (juiced)
Shredded cheddar jack cheese, sour cream and chopped tomatoes (for garnish)

DIRECTIONS
Step 1: Remove skin and debone chicken. Chop.

Step 2: In a mixing bowl combine chicken and season with chili seasoning, garlic powder, and onion powder.

Step 3: Drain corn and rinse the black beans and add to chicken mixture. Add diced jalapeño, green chilis, salsa, lime juice, & cilantro. Combine and bake covered for about 30-40 minutes at 350 degrees.

Step 4: Top with sour cream, shredded cheese, & tomato before serving.