Baptize your tortilla chips in the holiness that is thick, cheesy white chicken chili dip.
6 to 8
1 tablespoon olive oil
1 1/2 cups white beans, drained
1/2 cup sour cream
4 ounces cream cheese, softened
2 cloves garlic, minced
1 tablespoon fresh lime juice
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon onion powder
1/4 teaspoon kosher salt
1 cup shredded rotisserie chicken
1 cup canned corn
1/4 cup diced green chiles
1/2 cup diced red bell peppers, divided
2 tablespoons chopped chives, plus more for garnish
1 cup shredded mozzarella, divided
1 cup shredded sharp white cheddar cheese, divided
1/3 cup salsa verde
Preheat oven to 375 degrees. Grease a 10-inch cast-iron skillet with olive oil. Reserve 1/4 cup of the white beans and set aside. Add the remaining beans, sour cream, cream cheese, garlic, lime juice, cumin, chili powder, onion powder and salt to the bowl of a small food processor fitted with a chopping blade. Pulse 10 to 12 times until smooth.
In a large bowl using a rubber spatula, combine chicken, corn, chiles, 1/4 cup diced bell pepper, chives, 1/2 cup of mozzarella and 1/2 cup of white cheddar cheese. Stir in the bean puree and transfer to the oiled skillet.
Next, top the mixture with salsa verde, remaining beans, red bell peppers and cheese.
Bake uncovered for 25 minutes, then set the oven to broil for 10 minutes until dip is bubbling and golden brown. Serve immediately.