27. Recipe: Chicken Nacho Dip
Add rotisserie chicken to your nacho dip made with beans, cheese, sour cream, and Mexican-flavored veggies. It’s a delicious, less guilt-inducing app to bring along to a party.
Skill level: Beginner
Serves: 10 (1/4 cup servings)
Start to Finish: 12 minutes
Prep: 10 minutes
Cook: 2 minutes
3/4 cup canned black beans, rinsed and drained
1/2 cup light tub-style cream cheese
1/2 cup light sour cream
1 1/2 teaspoons Mexican hot sauce (like Tapatio)
1 cup shredded rotisserie chicken or cooked chicken breast
1/4 cup diced red bell pepper
3 tablespoons chopped green onion, divided
1/4 cup shredded reduced-fat cheddar cheese
1/2 cup diced tomato
2 tablespoons chopped cilantro
1. Spread the black beans evenly in the bottom of a 1½ quart microwave-safe dish.
2. In a small bowl, combine the cream cheese, sour cream, and taco sauce, stirring well with a whisk or fork to combine. Add chicken, red pepper, and 2 tablespoons green onion, and stir gently to combine.
3. Spread the chicken mixture on top of beans and top with cheddar cheese. Microwave on high for 2 minutes. Garnish with tomato, cilantro and remaining tablespoon green onions.
Recipe and photo courtesy of NY Times bestselling author Marlene Koch, RDN of Eat What You Love Quick & Easy: Great Recipes Low in Sugar, Fat and Calories.Back to top