Creamy Salsa Chicken Dip | Pace® Sauces
This dip is packed with chicken, beans and corn in a rich, melty, Tex-Mex queso made with Pace® Chunky Salsa, cream cheese and Monterey Jack.
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Ingredients
- 1 can (about 15 ounces) black beans, rinsed and drained
- 2 cups frozen whole kernel corn, thawed and drained
- 1 jar (16 ounces) Pace® Chunky Salsa (amount divided in recipe steps below)
- 1 package (8 ounces) cream cheese, softened
- 1 1/2 cups shredded Monterey Jack cheese (about 6 ounces)
- 2 green onion, sliced (about 1/4 cup)
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