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Southern Lady

A quarterly magazine from Hoffman Media celebrating luxurious living in the South

Appetizers, Dips & Spreads

Barbecue Chicken Dip

Barbecue Chicken Dip
Enjoy this hearty dish as an appetizer or as part of the main meal. This Barbecue Chicken Dip bubbles with two kinds of cheese and is perfectly complemented with crisp tortilla chips.

Barbecue Chicken Dip

Makes 10 to 12 servings
Print Recipe
Ingredients Method Notes

Ingredients
  

  • 6 cups chopped cooked chicken
  • 1 15.5-ounce can black beans, drained
  • 1 11-ounce can whole kernel yellow corn with red and green bell peppers, drained*
  • ½ cup finely chopped green onion
  • 2½ cups shredded Monterey Jack cheese divided
  • 2½ cups shredded sharp Cheddar cheese divided
  • 1½ cups hickory-flavored barbecue sauce
  • 1 cup sour cream
  • ¾ teaspoon salt
  • ¾ teaspoon ground red pepper
  • ½ teaspoon ground black pepper

Method
 

  1. Preheat oven to 350°.
  2. In a large bowl, combine chicken, black beans, corn, green onion, 2 cups Monterey Jack cheese, and 2 cups Cheddar cheese.
  3. In a separate bowl, combine barbecue sauce, sour cream, salt, red pepper, and black pepper; stir to mix well. Combine chicken mixture and barbecue sauce mixture, stirring to mix well. Spoon mixture into a 2-quart casserole dish. Sprinkle remaining cheese on top of mixture. Bake for 30 minutes or until hot and bubbly. Serve with tortilla chips.

Notes

*For testing purposes, we used Green Giant Mexicorn.

Discover more seasonal recipes by ordering your copy of Southern Lady’s January/February 2017  issue.

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