Cooper® Cheese Santa Fe Chili Dip

Rating:

New Mexico loves its 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.

Serves
Serves: 6-8
Prep Time
Prep Time: 15 min
Cook Time
Cook Time: 40 min
Total Time
Total Time: 55 min

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

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Directions

  1. Preheat oven to 375°F.

  2. Spray 13×9-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!

  3. Cook rice and corn as directed on packages.

  4. 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.

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

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

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

  8. Serve warm with corn tortilla chips.

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