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Barbecue Chicken Dip

Makes 10 to 12 servings
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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.