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Skillet Chicken Queso Dip

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2 Chicken Breasts
15 oz can Great Northern Beans
2 tbsp Extra Virgin Olive Oil
2 big handfuls Spinach
1/3 cup, chopped Onion
4 oz Cream Cheese
1/2 cup, grated Sharp Cheddar Cheese
1/3 cup, grated Parmesan Cheese
2+ tbsp Hot Sauce
Kosher Salt
Ground Black Pepper
Ground Cumin
Optional Toppings
Cherry Tomatoes
Fresh Cilantro
Hot Sauce

Skillet Chicken Queso Dip

    • 45 minutes
    • Serves 4
    • Medium


    Not that we need a reason for queso but the Superbowl is around the corner and it’s time to think about appetizer recipes! There’s just something about that cheesy, gooey and warm queso dip that pairs so well with cheering on your favorite sports team.

    To add some protein to the queso dip, I am adding shredded chicken and let me tell you, it’s a winner! Plus there is cheese and lots of it.

    This post is in collaboration with 60+ other food bloggers. See their amazing recipes below!



    Preheat The Oven

    Preheat the oven to 375F.


    Make Bean Paste

    Add 1 15-oz can of drained and rinsed white beans to your food processor or blender with 2 tbsp of olive oil and blend until it is a paste like consistency. Set aside.


    Cook The Chicken Breasts

    Get a large oven safe skillet, I love using my cast iron skillet. Add add about 2 tbsp of olive oil. Heat on medium-high heat. Season the chicken breasts with salt and pepper on both sides. Cook the chicken breasts on medium heat for 8-10 minutes on each side. The cooking time will vary depending on the size of your chicken breasts. The internal temperature of the chicken should be 165F. If you do not have a thermometer, see if the chicken is firm to the touch. You can also cut it in half to see if it is done.

    Once the chicken is cooked, transfer to a plate to cool a bit then shred. You can use two forks but I recommend using your fingers!


    Start the Queso Base

    Add the chopped onion to the skillet and sauté on medium heat for 3-4 minutes. Next, add the spinach, 1 tsp of salt, 1 tsp of ground pepper. Cook until the spinach is wilted.

    Next, add the cream cheese, shredded chicken, bean paste, cumin, hot sauce, grated parmesan and cheddar cheese. Stir and allow the cheeses to melt on medium-low heat.

    Give it a quick taste and adjust seasoning if needed.

    Using your wooden spoon or a spatula, smooth out the top of the queso and top with a bit more grated sharp cheddar cheese. 1/4 cup of cheese will do.


    Bake The Queso

    Bake at 375F for 15-20 minutes.

    Once the queso is done top with jalapeño, cherry tomatoes, cilantro or any toppings you like.

    Get your favorite chips, I love plantain chips and dig in!


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    Note: This post is in no way sponsored, endorsed or administered by the National Football League (NFL) or any of its teams. All opinions and views expressed on our blogs are our own, not that of the NFL and/or any of its 32 teams. Any team names, logos or other symbols referenced are properties of their respective organizations. We are just big fans — and we want to share our love for our teams, the game and the food that brings us all together on game day.


    Hi guys, so glad you are here! My food blog is about healthy, colorful, and easy recipes. I grew up in Germany and have been in the states for over 12 years now. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on Instagram and Twitter via @foodbyjonister. Happy cooking and eating!

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