Southwest Hot Chicken Dip (Extra Cheesy)

A creamy, spicy, extra-cheesy hot chicken dip perfect for parties and game day.

Prep Time 10

Cook Time 10

Total Time 20

Servings 8 servings

8 oz cream cheese low-fat ok
16 oz sour cream light is ok
6 Tbsp unsalted butter
1 cup Parmesan cheese shredded
1 1/2 cups mild cheddar shredded (about 6 oz)
12 oz chunk chicken breast canned, drained (or 1 1/2 cups cooked shredded chicken)
4 oz diced jalapeños canned, hot variety, drained
15 oz black beans rinsed and drained
15 oz yellow corn canned and drained or 1 1/2 cups cooked corn kernels
2 cloves garlic pressed
tortilla chips or crackers for serving
mild cheddar shredded for topping
1 roma tomato diced
1 avocado diced

Place a medium pot over medium heat and add the cream cheese, sour cream, and unsalted butter.
Whisk or stir continuously until the cream cheese and butter melt and the mixture is smooth.
Add the shredded Parmesan and 1 1/2 cups shredded mild cheddar and stir until the cheeses melt and the mixture begins to bubble.
Stir in the drained chicken, diced jalapeños, rinsed black beans, drained corn, and pressed garlic until evenly combined.
Bring the dip to a light boil, then remove the pot from heat.
Transfer the dip to a serving bowl, top with additional shredded cheddar, diced roma tomato, and diced avocado, then serve warm with tortilla chips or crackers.