Fiesta Chicken Spinach Dip made with chili rubbed chicken, spinach, black beans, tomatoes and cheddar cheese makes a tasty game day snack.
Many years ago, my then boyfriend (now hubby) and I would like to go out for dinner at this mid-sized restaurant in our area. They had this appetizer there that we both loved. So one day, I had decided to ask them what they put in it and go figure...they wouldn't tell me!
So the next time we went, we ordered it again but this time I really tried to hone in on my sense of taste alone to try to figure out what was in it. Well, I'm happy to report, my taste buds haven't failed me yet and I have been making this hot dip ever since!
This dip is really quite easy to prepare and over the years, I've learned to opt for the reduced calorie versions of the cheese and sour cream.
How do you make Fiesta Chicken Spinach Dip?
For this recipe you'll need boneless chicken breasts, all purpose flour, Canola oil, frozen chopped spinach, black beans, scallions, tomatoes, sour cream, shredded Cheddar cheese, and chili powder.
Preheat oven to 350 degrees F. Add some of the chili powder to the flour in a bowl and dredge the chicken pieces.
In a nonstick skillet, heat the oil and add the chicken. Brown the chicken pieces until they are cooked through; remove from the pan and let drain on paper towels to remove excess oil.
In a large bowl, add the beans, spinach, scallions, tomatoes, 4oz. of the cheese, sour cream, the remaining 1 tsp. of chili powder, the cooked chicken pieces, and salt. Mix well.
Add the mixture to an 8x8 oven safe cooking dish. Top with the remaining cheese and bake for 30 minutes or until cheese has melted and is bubbly. Serve hot with tortilla chips.
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Fiesta Chicken Spinach Dip
Ingredients
- 10 oz. Boneless Chicken Breast, cut ½" pieces
- 2 tbsp. All Purpose Flour
- 2 tbsp. Canola Oil
- 1- 10(ounce) pkg. Frozen Chopped Spinach, thawed and drained
- 1- 15(ounce)can Black Beans, rinsed and drained
- ½ c Chopped Scallions
- 1 Plum Tomato, diced
- 8 oz. Sour Cream
- 8 oz. Shredded Cheddar Cheese
- 2 tsp. Chili Powder
- 1 Bag Tortilla Chips
Instructions
- Preheat oven to 350 degrees F.
- Add 1 tsp. of chili powder to the flour to a bowl and dredge the chicken pieces.
- In a nonstick saute pan, heat the oil and add the chicken. Brown the chicken pieces until they are cooked through; remove from the pan and let drain on paper towels to remove excess oil.
- In a large bowl, add the beans, spinach, scallions, tomatoes, 4oz. of the cheese, sour cream, the remaining 1 tsp. of chili powder, the cooked chicken pieces, and salt. Mix well.
- Add the mixture to an 8x8 oven safe cooking dish. Top with the remaining cheese and bake for 30 minutes or until cheese has melted and is bubbly. Serve hot with tortilla chips.
Related Recipes
Reduced Fat Buffalo Chicken Dip
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Inspired by eRecipeCards says
OH BOY ANOTHER USE FOR MY BELOVED Rotisserie Chickens!
Carrie's Experimental Kitchen says
I had a feeling you might like this one. When you try it out, let me know how you like it!
Anonymous says
Yummo! We used left over baked chicken, which we chunked, and a bag of fresh spinach, which we chopped and microwaved.
Carrie's Experimental Kitchen says
I'm glad you liked it and I bet the chicken and fresh spinach tasted great too!
Corey @ Family Fresh Meals says
Carrie! This looks sooooo good. I am in love with all the ingredients.
Carrie's Experimental Kitchen says
Thank you Corey! 🙂