Cooper Cheese Santa Fe Chili Dip

Melt Melt MELT Shred Shred SHRED 6-8 6-8 SERVES: 6-8

New Mexico loves their green chiles. And that’s the secret behind this exceptionally delicious Santa Fe Chili Dip. Well, that and the general deliciousness of Cooper Sharp cheese. Make a batch (maybe a double batch) for your next get-together, game day or, I don’t know, Wednesday? You won’t be disappointed. In fact, this may be your new favorite way to eat chips.

INGREDIENTS

8.8-10 ounces whole grain brown rice
12-ounce bag frozen whole kernel sweet corn
1 15-ounce can black beans, drained and rinsed
2 cups cooked chicken breast, shredded
7-8 ounce can or jar chili verde (green chili) enchilada sauce
1 red bell pepper, chopped
1/4 cup green onions, chopped and divided (2 tablespoons each)
1/4 cup fresh cilantro, chopped
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
2 cups Cooper Sharp White or Yellow cheese, shredded and separated (1 cup each)
1/2 cup iceberg lettuce, shredded
1 Roma tomato, diced
1 bag of corn tortilla chips for dunking

DIRECTIONS

Preheat oven to 375°F.

Spray 13x9-inch baking dish with cooking spray. NOTE: if you use a smaller dish, the dip will be deeper. The larger dish allows for a thin dip, perfect for dunking chips. Either is fine!

Cook rice and corn as directed on packages.

In a large mixing bowl, carefully stir rice, corn, beans, chicken, chile verde sauce, bell pepper, 2 tablespoons of the green onions, cilantro, chili powder, cumin, garlic powder and 1 cup of the Cooper Cheese. Mix until well blended.

Spread mixture into the baking dish. Bake uncovered 30-35 minutes or until bubbly and heated through.

Sprinkle with remaining 1 cup of Cooper Cheese and bake another 3 minutes or until cheese is melted.

While dip is baking, combine lettuce, tomato and remaining green onion in a small bowl. Remove dip from oven and sprinkle with lettuce mixture.

Serve warm with corn tortilla chips.