Southwest Hot Chicken Dip (Extra Cheesy)

A creamy, cheesy southwest-style hot dip loaded with chicken, beans, corn, jalapeños, and melty cheeses for easy entertaining.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 8 servings

8 oz cream cheese low fat ok
16 oz sour cream light 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 drained if canned, or use 1 1/2 cups cooked shredded chicken
4 oz diced jalapeños hot variety, drained
15 oz black beans rinsed and drained
15 oz yellow corn canned (or 1 1/2 cups freshly cooked corn), drained
2 garlic cloves 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. Add the cream cheese, sour cream, and unsalted butter; whisk or stir until the mixture is smooth and combined.
Stir in the shredded Parmesan and 1 1/2 cups shredded mild cheddar until the cheeses melt and the mixture begins to bubble.
Add the drained chicken, diced jalapeños, rinsed black beans, drained corn, and pressed garlic; stir until evenly distributed and heated through.
Bring the dip to a gentle boil, then remove the pot from the heat.
Transfer the dip to a serving dish if desired, top with additional shredded cheddar, then garnish with diced Roma tomato and diced avocado; serve warm with tortilla chips or crackers.