Southwestern Yogurt Chicken Dip
Creamy and just a bit spicy, this southwestern yogurt chicken dip is a hit at parties and potlucks.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.perdue.com.
Cooking tools:
- Grill
- Grill pan
- Pastry brush
- Instant-read thermometer
- Cutting board
- Chef's knife
- Mixing bowl
- Measuring spoon
- Spoon
- Serving bowl
- Serving platter
- Tortilla cup
- Colander
- Can opener
- Paper towel
- Fork
Ingredients
- 2 PERDUE® Fresh Boneless Skinless Chicken Breasts
- 1 tsp. olive oil
- 1/4 tsp. salt
- 1/8 tsp. black pepper
- 1 container plain Greek yogurt (7 ounces)
- 4 tsp. southwestern seasoning spice blend
- 1 cup canned black beans
- drained and rinsed
- 1 cup fresh corn
- blanched and drained
- 1 cup tomatoes
- 1/2 cup red
- yellow or orange bell peppers
- 1/4 cup pepperoncini peppers
- chopped (about 3 peppers)
- 4 scallions
- 1 lime
- juiced (if desired)
- 2 tbsp. fresh cilantro
- chopped for garnish
- 8 ounces tortilla dipping chips or pita chips
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