This is a great dip for a party or snack night...card parties, movie night, or those football parties that you will be having soon. It's also a dip that the girls or guys will both enjoy. It goes together really easy and you can make it up the night before and then bake it right your guests arrive. I like to serve it with tortilla chips or Frito scoops, but it is also good on party crackers or pita chips and most of the ingredients are probably things you have on hand most of the time.
Ingredients:
5 cups chopped chicken breast (you can use a rotisserie chicken or I used some left over grilled chicken breasts and they were excellent in this)
1 can Mexicorn niblets (with the red and green peppers), drained
1 can black beans (drained)
1/2 cup chopped green onion
3 cups shredded sharp cheddar cheese
3 cups shredded Monterrey Jack cheese
1 cup sour cream
1 1/2 cups of your favorite barbeque sauce
1 tsp. seasoned salt
1/2 tsp. black pepper
dash of cayenne pepper (to your taste)
dash of Tabasco sauce (to your taste)
Mix chicken, corn, black beans, onion, 2 cups cheddar cheese, 2 cups Monterrey Jack cheese.
In a separate bowl mix the sour cream, barbeque sauce, seasoned salt, black pepper, dash of cayenne, and dash of Tabasco sauce.
Combine the chicken mixture with the barbeque sauce mixture. Spray a 2 quart baking dish or for a party you can also use two pie plates and divide the mixture between the two so that you have one for each end of the table or different areas of the room. Sprinkle the remaining cup of cheddar and Monterrey jack cheeses over the top and place in a preheated 350 degree oven for 30 minutes or until hot and bubbly.
Barbeque Chicken Dip!
