Taco Skillet Dip

Looking for a hot, cheesy skillet dip to impress your guests at your next gathering or wow your family at dinner? Made with shredded chicken, taco seasoning, cream cheese, sour cream, black beans, salsa, red onion and 4 cheese Mexican shredded cheese, this taco dip recipe is seriously so good that it will become one of your most requested dips from friends and family.

Prep: 25 min | Cook: 50 min | Yield: 6 to 8 servings

Ingredients

• 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)
• 1/3 cup Cabot Sour Cream
• 1 (16 ounce) can Black Beans, rinsed and drained
• 1 cup prepared salsa
• 2 (8 ounce) bags Cabot 4-Cheese Mexican Shredded Cheese
• 1 small red onion, chopped into small dice, divided
• 10-15 cherry tomatoes, quartered
• 1/2 cup cilantro, chopped

Instructions

1. Heat oven to 375 degrees F.
2. Place chicken breasts in a medium size 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 to 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-size pieces.
3. 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.
4. Add black beans, salsa, 3/4 of the cheese (1 1/2 bags), and half of the chopped red onion. Stir until all ingredients are combined.
5. Coat a 9 or 10 inch skillet with a light coating of pan spray. Pour mixture into the skillet and top with the remaining shredded cheese. Bake for 20 to 25 minutes or until golden and bubbling.
6. 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.
7. Serve with tortilla chips and hot sauce, olé!

Notes

* 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!

Attribution

Recipe and photo used with permission from: Cabot Creamery Cooperative