I was craving something that was a little 'snacky' for a dinner this week. Sometimes, you just don't feel like having a meal for a meal. If that makes any sense at all to anyone else. So I settled on a chicken dip.
A while back I made a really tasty Skinny Buffalo Chicken Dip before, but since this was going to be partially for dinner, I wanted something that was a little different and maybe had some more substance to it. I did, however, use the same basic idea from the buffalo dip to create this southwest version of it.
This southwest chicken dip was nothing short of amazing, and it totally didn't feel or taste as if there was anything skinny or light about it. It's always nice to feel as if you're indulging, even if you aren't!
As you can see, I served my dip with some veggie chips on the side for scooping. Whoa! Don't be offended or chastise me for that too much! I would have also had a plethora of raw vegetables, such as carrots and celery, but the other half of this meal was a southwest style salad. So you see, we already had our greens!
This is seriously some good stuff here. Plus, if there happens to be any leftovers this dip reheats pretty well. Or you could always repurpose it into baked chicken taquitos or even bake up some southwest spring rolls. Yum.
I topped my dip off with an inordinate amount of pickled jalapeños, but feel free to serve yours up in anyway you desire. Just be sure to portion your dip out. This stuff can be dangerous if you aren't careful around it. It tends to magically disappear!
Skinny Southwest Chicken Dip (Crock Pot)
TheSkinnyFork.com
The Skinny:
Servings: 8 • Size: About 1/2 Cup • Calories: 163.6 • Fat: 6..3 g • Carb: 10.3 g • Fiber: 0.9 g • Protein: 13.9 g • Sugar: 3.5 g • Sodium: 498.8 mg
Ingredients:
1 1/4 C. Reduced Fat 2% Mexican Cheese Blend, Shredded
1 C. Fat Free Sour Cream
3/4 C. Whole Kernel Corn 'No Salt' (I used canned. Drained.)
2 Boneless Skinless Chicken Breast, Cooked & Shredded
4 Wedges Laughing Cow Cream Cheese
1 Can (4 Oz.) Diced Green Chiles
1/2 C. Black Beans 'No Salt Added', (I used canned. Drained & Rinsed.)
2 Tbsp. Mexican Hot Sauce (Such as Valentina.)
2 Garlic Cloves, Minced
1/2 Tbsp. Taco Seasoning
Optional Topping Ideas:
Pickled Jalapeños, Chives, Cheese
Directions:
Toss everything together in a small 'dip' size crock pot and give it a good stir.
Cover and cook on high for 1-2 hours or low for 2-4 hours, stirring occasionally.
Serve with a side of vegetables, chips, or pretzels of your choice. Enjoy!
