3-Bean Chicken Dip

 

During the summer, I take full advantage of a local farm market which carries wonderful bi-color corn from Indiana.  We have buttered corn-on-the-cob every Sunday and I try to serve something as an entree that won’t be too filling.  I make a Texas Caviar dip which everybody likes, but my older daughter requested one that uses less sugar/oil, no corn (since we were  having the fresh version) and includes chicken.  I couldn’t find anything like this online and adapted my Texas Caviar  to fit the bill.

• Servings: Approximately 5 cups of dip - 6 servings
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Marinade:
½ cup cider vinegar
2 Tblsp. granulated sugar
½ tsp. salt
¼ tsp. black pepper
1/3 cup light olive oil

Place vinegar and sugar in small saucepan over medium heat. Cook until sugar is dissolved; remove from heat, add salt/pepper and oil. Set aside to cool.

Dip Ingredients:
One 15 oz. can pinto beans, drained and rinsed
One 15 oz. can black beans, drained and rinsed
One 15 oz. can kidney beans, drained and rinsed
1 cup fresh tomato, chopped into bean-size pieces
1 cup cooked chicken breast, chopped into bean-size pieces
2 Tblsp. fresh cilantro leaves, snipped into small pieces

Tostidos Scoops or tortilla chips. Chips should be sturdy enough to hold the dip.

Optional: I serve this along with a bowl of chopped onions and a shaker of cayenne pepper for those who want to add them (I do).

Mix dip ingredients in a large bowl and pour marinade over. Toss gently to mix and refrigerate at least 2 hours (up to 24 hours, adding the chicken and tomato pieces during the last 2 hours).

Serve cold dip with dippers.

This dip along with corn-on-the-cob and fresh fruit pie = a great summertime meal.

 

Chicken and Cheese Dip–Crock Pot – Slow Cooker

I adapted this recipe from one I saw a couple of years ago on Crockpot Recipe Exchange.  It was easy to mix the ingredients and let them cook in the slow cooker for about 2-½ hours.  The result was delicious – cheesy with a lot of chicken  and a delicious flavor.  I used the coriander chutney and didn’t need any additional seasonings.  You might want to taste and add salt, pepper or some kind of hot sauce.  I used this as an entree and it made a nice lunch for three people with leftovers for supper.

CHICKEN AND CHEESE DIP

• Servings: 4-6
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• 8 ounce package of cream cheese. cubed
• 3 cups (12 oz.) sharp cheddar cheese, shredded
• 14.1 ounce can of diced tomatoes, lightly drained
• 4 oz. mushrooms, sliced and sautéed just until tender
• 2 Tblsp. dried minced onion
• 2 cups cooked chicken breast, diced
• 1 cup feta cheese crumbles
• 1-½ Tblsp. Coriander Chutney or 4 oz. can of diced green chiles

Put all the ingredients in the order listed into a 2-1/2 quart crock pot. Place the lid on and cook on low for 2.5 – 3 hours.

NOTE:  STIR EVERY 30 MINUTES TO BE SURE THE CHEESE IS MELTING.

I like to serve this with Tostido scoops.  Mixture can be kept warm in crockpot for up to 2 hours.  Reheat leftovers in the microwave or in a small pan on the stove.  This dip should be piping hot.