Enchilalda Dip
Ingredients
The Dip Base
- 1 15 oz can refried beans, black or pinto
- ½ cup sour cream or greek yogurt plain unsweetened
- 4 oz cream cheese low fat is fine if you want to cut some calories
- 15-18 oz red enchilada sauce mild, medium homemade or store-bought
Add Ins
- 1½-2 cup cooked chicken diced or shredded from a leftover roast or poached,
- 1 15 oz can black or pinto beans rinsed and drained
- 1½ cup Mexican cheese blend, grated you can use up to 2 cups
- 1 cup roasted corn fresh or frozen defrosted
- ½ cup chopped green onions
- 1-2 jalapeno, chopped, deseeded for milder dip
Garnish
- cilantro, chopped
- lime slices
- jalapeno
- green onions
- radish slices
Instructions
- Preheat oven to 375℉.
- Brush a 9 inch oven safe skillet with olive oil. Cast iron skillet is great. An oven proof dish works well too, about the same size.
- In the bowl of a food processor blend, the refried beans, cream cheese, greek yogurt and enchilada sauce. Blend until smooth. Pour it into the prepared skillet or pan.
- Gently stir in the add ins: rinsed and drained beans of your choice, shredded or chopped cooked chicken, roasted corn, 1 cup shredded cheese (reserve remaining ½ cup for topping), green onions and diced jalapeno; mix everything evenly.
- Add remaining 1 cup shredded cheese on top and bake in the preheated oven for 25-30 minutes or until the cheese is bubbling and slightly golden brown along the edges.
- Garnish with cilantro, extra green onion and any of the recommended toppings. Best served hot right away with tortilla chips, spooned and rolled into tortillas for an easy burrito, served over rice, favorite grain like quinoa or veggie crudités for a low carb alternative. Enjoy.
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