Skinny Southwestern Chicken Dip

It’s Secret Recipe Club day! The very first SRC reveal day I participated in was my on my birthday, and today’s reveal day is TJ’s and my anniversary, which is pretty neat, if you ask me. Tomorrow I’ll be back to talk about our third year of marriage, but today is all about this awesome recipe from my assigned blog, The Pajama Chef. When I first got my assignment this month, I lookedΒ through her recipe index, and I immediately started listing out a bunch of things I wanted to make out loud to TJ. I think an exact quote was, “Wow, this blog is amazing! I want to make SO many of her recipes!” After reading Sarah’s (the genius behind The Pajama Chef) about section, I instantly felt like we could be real life friends, especially after seeing that she loves cats as much as I do.

I’ve added her Cilantro Lime Hummus, Pumpkin Oatmeal Cookies, and Lime Chicken Rice BakeΒ to my “to make list”, but today I’m talking all about her Skinny Southwest Chicken Dip. As soon I saw came across this dip recipe, I knew I HAD to make it, and it’s totally going to become one of go-to recipes, especially for game nights, football season, etc. I made a couple changes, just to our taste (like I substituted salsa for tomatoes), and I cut it down in size, only because I knew that it’d be too much for justΒ the two of us, but I think the original size would be perfect for a group! This dip is creamy, delicious, and full of flavor – you’ve got to try it!

Printable Recipe
Makes a lot of dip

8 oz plain Greek yogurt
1/4 tsp chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1 cup cooked and shredded chicken (I used a rotisserie chicken)
3/4 cup salsa
1 cup black beans, rinsed and drained
8 oz sweet corn, drained
tortilla chips

Mix everything together in a large bowl.

That’s it! Refrigerate it, if you have the time, or dig right in with tortilla chips and enjoy!
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Recipe adapted from The Pajama Chef

Do you have an addiction to dip like I do? I can never get enough!


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