She Strengthens

Game-Day Favorite: Spicy Chicken and Black Bean Dip

This indulgent dip is a real showstopper, packed with flavorful ingredients that will satisfy your cravings. With its rich, creamy texture and bold flavors, it’s practically a meal in itself.

A Flavorful Foundation

To start, spice-coated chicken is seared to perfection, then set aside to make way for a trio of sautéed green chiles, white onion, and garlic. Next, diced tomatoes, black beans, and a blend of cheeses are stirred in, along with a kick of hot sauce.

The Finishing Touches

The mixture is then transferred to a baking dish, topped with even more cheese, and heated until golden and bubbly. Serve this irresistible dip with tortilla chips, extra hot sauce, and a cold beer for the ultimate game-day experience.

Recipe Details

Yields: 8-10 servings
Difficulty: Easy
Total Time: 1 hour

Ingredients

• 1 teaspoon kosher salt, plus more as needed
• 1/2 teaspoon ground oregano
• 1/4 teaspoon freshly ground black pepper, plus more as needed
• 1/4 teaspoon ground cumin
• 1 pound boneless, skinless chicken thighs
• 2 tablespoons vegetable oil
• 2 medium Anaheim chiles, cored, seeded, and diced
• 2 medium poblano chiles, cored, seeded, and diced
• 1 medium serrano chile, stemmed and diced
• 1 medium white onion, diced
• 3 medium garlic cloves, finely chopped
• 2 medium Roma tomatoes, cored, seeded, and diced
• 2 (15-ounce) cans black beans, drained and rinsed
• 2 cups shredded Monterey Jack cheese (about 6 ounces)
• 8 ounces cream cheese, cut into small pieces
• 1/3 cup sour cream
• 3 tablespoons Mexican-style hot sauce, such as Cholula or Tapatío, plus more for serving
• Tortilla chips, for serving

Instructions

1. Preheat the oven to 375°F and arrange a rack in the middle.
2. Combine the measured salt, oregano, pepper, and cumin in a small bowl.
3. Pat the chicken dry with paper towels and evenly sprinkle the spice mixture on both sides.
4. Heat the oil in a Dutch oven or large heavy-bottomed pot over medium-high heat until shimmering.
5. Add the chicken in a single layer and cook undisturbed until browned, about 5-7 minutes.
6. Flip and continue to cook until the chicken is browned and cooked through, about 3-4 minutes more.
7. Transfer to a cutting board and set aside.
8. Reduce the heat to medium and add the chiles, onion, and garlic to the pot.
9. Season with salt and pepper, and cook, stirring occasionally, until softened, about 10 minutes.
10. Add the tomatoes to the pot, stir to combine, and cook until warmed through, about 2 minutes.
11. Add the reserved chicken, stir to combine, and turn off the heat.
12. Stir in the beans, 1 cup of the shredded cheese, the cream cheese, sour cream, and measured hot sauce.
13. Transfer the mixture to an 8-by-8-inch baking dish and spread it into an even layer.
14. Sprinkle with the remaining cup of shredded cheese.
15. Bake until the cheese on top is melted, the edges are bubbling, and the dip is heated through, about 20 minutes.
16. Serve immediately with tortilla chips and extra hot sauce on the side.