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Creamy Salsa Chicken Dip

An image of prepared Creamy Salsa Chicken Dip made with Swanson® Premium White Chicken Breast, black beans, corn, Pace® Chunky Salsa, cream cheese, Monterey Jack and green onion.
  • prep time: 10 min
  • total time: 30 min
  • serves: 12 people
  • calories: 190 1 serving

What makes this Creamy Salsa Chicken Dip different? It's hearty, packed with chicken, beans and corn in a rich, melty, cheesy Tex-Mex queso made with Pace® Chunky Salsa, Monterey Jack and cream cheese.  It's easy—made with on-hand ingredients that you just mix and spoon into a cast-iron skillet.  And, it tastes sooooo good. Bake until hot and top with a sprinkle of green onions.  You're going to need sturdy chips for this hearty dip (like tortilla chips or corn chips) so you can scoop and enjoy!

Ingredients

  • 1 can (12.5 ounces) Swanson® Premium White Chicken Breast in Water, drained
  • 1 can (about 15 ounces) black beans, rinsed and drained
  • 2 cups frozen whole kernel corn, thawed and drained
  • 1 jar (16 ounces) Pace® Chunky Salsa (amount divided in recipe steps below)
  • 1 package (8 ounces) cream cheese, softened
  • 1 1/2 cups shredded Monterey Jack cheese (about 6 ounces)
  • 2 green onion (scallion), sliced (about 1/4 cup)

Instructions

  • Step 1

    Heat the oven to 400°F.  Mix the chicken, beans, corn, 1 cup salsa, the cream cheese, and 1 cup shredded cheese in a bowl.  Spoon the mixture into a 10-inch cast iron skillet.  Top with the remaining 1 cup salsa and 1/2 cup shredded cheese.

  • Step 2

    Bake for 20 minutes or until the mixture is hot and bubbling.  Sprinkle with the green onions and serve with tortilla chips or your favorite dippers.

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