½ tablespoon olive oil
1 (14.5 ounce can) white beans, drained
⅓ cup sour cream
2 cloves of garlic, roughly chopped
juice of a half lime
½ teaspoon ground cumin
¼ teaspoon salt
1 cup shredded, cooked chicken
½ cup sweet corn (fresh or frozen)
2 tablespoons minced cilantro
2 cups mozzarella/cheddar cheese combination, divided
⅓ cup diced red peppers
⅓ cup + 1 tablespoon salsa
Preheat the oven to 375 degrees. Brush olive oil onto bottom and halfway up sides of a 10 inch cast iron skillet.
Reserve ¼ cup of the drained beans, set aside. Add the rest of the beans, sour cream, garlic, lime juice, cumin, and salt to a food processor. Puree until smooth. Taste and add a little salt if needed.
Stir in chicken, corn, cilantro and 1 cup of cheese.
Spread onto bottom of skillet, then evenly sprinkle remaining ¼ cup white beans, red peppers and salsa on top of the mixture. Cover with remaining cheese. Bake for 16-20 minutes, until dip is bubbling and browned on top.
Serve immediately. Can be rewarmed as needed