HOT CHEESY SKILLET DIP! Lets taco about that… sorry, couldn’t resist. But seriously this dip, it’s SO good you’ll want to serve it as a main course rather than save it for a fancy party, and we say go for it. We’d call this a dinner in fact we’d call it our new family favorite. It’s cheesy, really cheesy!
2 chicken breasts (about 4 cups cooked)
1 12 ounce can beer (water may be substituted)
1 packet Taco seasoning, about 4 tablespoons
8 ounces Cabot Cream Cheese at room temperature or briefly heated in the microwave
⅓ cup Cabot Sour Cream
1 16 ounce can Black Beans, rinsed and drained
1 cup prepared Salsa
2 8ounce bags Cabot 4-Cheese Mexican Shredded Cheese
1 small red onion, chopped into small dice, divided
10-15 cherry tomatoes, quartered
½ cup cilantro, chopped
Prep: 25 mins | Cook: 50 mins | Total: 1 hr 15 mins
PREHEAT oven to 375°F.
PLACE chicken breasts in a medium sized pot so they are not overlapping. Pour beer over the top of the chicken and add water if needed so the chicken is covered with liquid. Heat the chicken in beer/water on the stovetop and bring to a simmer (small bubbles). Cook the chicken for 15-18 minutes at a simmer, or until cooked through, skimming any foam from the top as you go. Once cooked, remove the chicken from the pot and cool until you can handle it comfortably. Cut each breast into thirds and using two forks or your fingers, shred the chicken into bite sized pieces.
PLACE chicken in a large bowl and sprinkle with taco seasoning stirring to ensure all chicken is evenly coated. Add cream cheese and sour cream, stir to combine. Add black beans, salsa, ¾ of the cheese (1½ bags), and half of the chopped red onion. Stir until all ingredients are combined.
COAT a 9-10” skillet with a light coating of pan spray. Pour mixture into the skillet and top with the remaining shredded cheese. Bake 20-25 minutes or until golden and bubbling.
REMOVE skillet from oven and top with the remaining red onion., Allow skillet to cool for 5 minutes, and top with the tomatoes and cilantro. Serve with tortilla chips and hot sauce, olé!
*WARNING* - this dip (and skillet) is very hot right out of the oven and will need at least 5 minutes or more to cool before digging in!