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Half Baked Harvest
Hot Chicken Enchilada Bean Dip
This is the creamiest, cheesiest, chicken and bean-filled dip...perfect for New Year's Eve festivities!
35
7,220
32
45 min
TOTAL TIME
453
CALORIES
$1.26
PER SERVING
Ingredients
14 INGREDIENTS
10 SERVINGS
2 tbsp extra virgin olive oil
1 medium yellow onion
chopped
8 oz cream cheese
at room temperature
1 cup sour cream
1 can pinto beans
drained
1 tsp smoked paprika
1 1/2 cups red enchilada sauce
1/2 cup salsa verde
kosher salt and black pepper
to taste
1/2 cup fresh cilantro
for serving
1 whole poblano pepper
seeded and chopped
1 tsp garlic powder
1 cup shredded chicken
cooked
2 cups shredded mexican cheese blend
Directions
11 STEPS
15 min
PREP TIME
30 min
COOK TIME
45 min
TOTAL TIME
View Directions on Half Baked Harvest
Health Info
Macros
37g
CARBS
25g
FAT
20g
PROTEIN
Allowed on these diets
LACTOSE FREE
GLUTEN FREE
MEDITERRANEAN
Contains these allergens
MILK
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Frequently Asked Questions
Why is my bean dip so thick and how can I adjust it?
What can I use instead of canned beans for a bean dip?
What other flavors can I add into a bean dip?
How do I make a creamy bean dip without using dairy products?
Why does my bean dip taste bland?
Should I use a food processor or blender when making bean dip?
Do I need to heat my bean dip before serving?
Can I freeze my homemade bean dip?
Are bean dips healthy?
Which beans are best for bean dip?
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