RECIPE # 4841 BARBECUE CHICKEN DIP Tuesday June 12, 2012

RECIPE # 4841 BARBECUE CHICKEN DIP Tuesday June 12, 2012

CREATED Jun 12, 2012


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

1/2 cup chopped green onion

2  1/2 cups shredded sharp Cheddar cheese, divided

2  1/2 cups shredded Monterey Jack cheese, divided

1  1/2 cups Barbecue Sauce

1  cup sour cream

1/2 to 3/4 teaspoon ground red pepper

1/2 teaspoon salt

1/2 teaspoon ground black pepper 

Preheat oven to 350 degrees. Assemble ingredients and utensils. In a large bowl, combine, chicken, black beans, corn,green onion, and 2 cups of Cheddar and Monterey Jack cheeses. In a separate bowl combine, barbecue sauce, sour cream, red pepper, salt and black pepper, mix well. Combine chicken mixture and barbecue mixture, stirring to mix well. Pour 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.  ( I like to serve the tortilla chips with a hint of lime). Yield: 10-12 servings. TIP: you could choose a variety of Barbecue Sauce: Hickory Smoked, Honey Bourbon, Chipotle, etc.