Chicken Pinto Cheese Dip - Football Party Food - Recipe
This hearty dip is almost a meal in itself. It has pinto beans as the base with melted goat cheese. The cubed chicken, bacon, and onion give it texture and added flavor when you bite into them. Try it for your next party appetizer with chips or or as a fun side dish with crackers.
Fry bacon on medium heat until brown in a Dutch oven. Remove bacon and set aside. Remove and
discard all but 2 tablespoons of fat. Add the onions and fry till clear. Remove and set aside with the bacon. Add chicken broth and beans to the pot. Bring to a simmer, turn off heat, and blend with an immersion blender until smooth. Bring to a simmer again, then add 2/3 (8 oz.) of the cheese, one handful at a time whisking together. Turn off the heat and stir in the chicken, onion, and bacon. Place in a serving bowl, sprinkle with chili powder, and garnish with goat yogurt and remaining grated cheese. Serve with chips or crackers.
Chicken Pinto Cheese Dip
(Serves 6)
12 oz. Bacon chopped in 1 inch slices
1 Onion diced
2 c. Chicken Broth
2 c. Chicken Broth
2 (15-oz.) cans Pinto Beans
12 oz. Sharp Cheddar Goat Cheese grated and divided
6 Cooked Chicken Pieces cubed with skin on (legs, breasts, thighs)
Chili Powder to garnish
3/4 c. Goat Yogurt
Fry bacon on medium heat until brown in a Dutch oven. Remove bacon and set aside. Remove and
discard all but 2 tablespoons of fat. Add the onions and fry till clear. Remove and set aside with the bacon. Add chicken broth and beans to the pot. Bring to a simmer, turn off heat, and blend with an immersion blender until smooth. Bring to a simmer again, then add 2/3 (8 oz.) of the cheese, one handful at a time whisking together. Turn off the heat and stir in the chicken, onion, and bacon. Place in a serving bowl, sprinkle with chili powder, and garnish with goat yogurt and remaining grated cheese. Serve with chips or crackers.
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