Fall is coming, so we are collecting every conceivable dip and appetizer recipe that looks like it will be delicious, simple, and crowd-pleasing. Whether it’s a football game, a Halloween party, or a precursor to a huge Thanksgiving meal, appetizers are lifesavers when you need to do a bit of entertaining. Grab your favorite flavor of tortilla chips and we’ll see you in the kitchen.
- 1 lb boneless, skinless chicken breasts, cooked and shredded (about 2 breasts)
- 8 oz reduced-fat cream cheese, at room temperature
- 1 cup non-fat plain Greek yogurt
- 1 Tbsp ground chili powder
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp kosher salt
- 1 (10-ounce) can Old El Paso Red Enchilada Sauce
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (10-ounce) can diced tomatoes in green chilis, drained
- 1 (11-ounce) can Mexicorn, drained
- 1 cup freshly grated reduced fat sharp cheddar cheese, divided
- Chopped fresh cilantro
- Start by preheating your oven to 400 degrees F and coat a square baking dish in nonstick spray and set aside.
- Shred your cooked chicken and allow that to cool while you assemble the rest of your dip. To do this, beat together the cream cheese, Greek yogurt, chili powder, cumin, garlic powder, and salt until smooth and well combined using an electric mixer on medium.
- Turn the speed down to low and slowly add in your enchilada sauce until fully incorporated. With a rubber spatula or wooden spoon, stir in the beans, tomatoes, corn, ½ cup cheddar cheese, and shredded chicken.
- Transfer everything into the prepared dish and then top with the rest of your cheddar cheese and bake that for about a half hour or until the cheese has melted and the dip is piping hot.
- Sprinkle the chopped cilantro over the dip and serve this for your guests with the chips and any other dip-able delights you may like.