Warm White Bean Dip with Chicken and Green Chilies- A Hurst Beans Recipe. Perfect for game day fun AND adaptable for the slow cooker!
This recipe is created in partnership with Hurst Beans, all opinions are my own.
A few weeks ago I was recording a radio segment with Sean Copeland on local morning radio favorite B105.7 and the topic was dips. Specifically, how he and I loved dips, could make a whole meal out of dips and quite possibly have done so in the past. Recipe in question was this bacon Gouda dip. Trust me- it’s divine.
But Sean had a point there. When done right, a dip is so much more than something you get from a plastic carton at the grocery store. It can be a complete meal! Set out a variety of dippables and you can almost create a dip bar of sorts. What better way to please every palate!
Now, it goes without saying (I hope) that just because you eat a dip with veggies doesn’t mean that it is a healthy choice. Melted cheese and meat is still melted cheese and meat. So when you are craving a dip, in this case a warm white bean dip, try to think about what would make for a healthy plate. Lean meats and protein, cheeses that are lower in fat, roasted or sauteed onions, garlic and veggies to bring out flavor and beans. My get together has to have some sort of beans involved. It’s a thing.
My warm white bean dip with chicken and green chilies is not only easy to put together- it can also be made 1 of 3 ways- on the stove top and served in a shallow dish, baked in the oven OR in a slow cooker! If you choose to make it on the stove top or in the oven you will need to pre-cook your beans, mash them, then go on with the recipe. If you make this in a slow cooker you will follow the recipe as follows.
I used pre-cooked chicken in this recipe. Because- sometimes life needs short cuts. I used Tyson pre-cooked White Chicken. This is a fast and economical way to incorporate cooked white meat chicken into a recipe. This recipe is on the mild side so feel free to adjust the hot sauce amounts to suit your taste. I used the Redhead Hot Sauce from Best Boy & Co- it’s a hot sauce for people who think they don’t like hot sauce. That would be me 🙂
Because I had plenty of time I set the rinsed and sorted Hurst Great Northern Beans in the slow cooker , on low, overnight. If you chose to do this add 7 cups of water to the beans, heat on low, and drain the water once the beans are soft enough. You can then mash the beans in the crock pot, add the remaining ingredients and cook on low for 4 hours. After than I would turn your slow cooker to the warm setting until ready to serve. Be sure to avoid overheating. The warm setting is good enough once your cheeses have melted. If you are serving in the evening, then I would start this around 10 am that day.
Please visit the Hurst Beans website for more recipes and the history of this Indiana company!
In honor of the upcoming ‘big game’ that I don’t watch, I will be making a spread of my favorite dips. Here are a few of them and please excuse the poor photography. Some of these posts are old.
What are YOUR favorite dips? Let me know in the comments!