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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
SAVE
ADD TO PLAN
REMIX RECIPE
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Ingredients
14 INGREDIENTS
10 SERVINGS
kosher salt & black pepper
1 cup sour cream
1 can canned pinto beans
drained
8 oz cream cheese
at room temperature
1 medium yellow onion
chopped
1 tsp smoked paprika
1/2 cup cilantro
for serving
1 whole poblano pepper
seeded and chopped
1 tsp garlic powder
2 cups shredded mexican cheese blend
1 1/2 cups red enchilada sauce
2 tbsp extra virgin olive oil
1/2 cup salsa verde
1 cup cooked shredded chicken
Directions
11 STEPS
15 min
PREP TIME
30 min
COOK TIME
45 min
TOTAL TIME
View Directions on Half Baked Harvest
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Health Info
Macros
37g
CARBS
25g
FAT
20g
PROTEIN
Allowed on these diets
MEDITERRANEAN
GLUTEN FREE
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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