This post is sponsored by Cabot
This White Bean Pepper Jack Skillet Dip is delightfully creamy and packs a ton of flavor, without being heavy. That’s because the beans, sour cream and salsa verde are blended together before being combined with the cheese, garlic, jalapenos, greens onions, bell peppers, and corn. The whole thing is topped with more Pepper Jack cheese and baked until it reaches a bubbly, cheesy perfection.
The flavors all compliment one another, and truly highlight the creamy and slightly spicy Cabot Pepper Jack Cheese. This cheese is delightful on its own, on a sandwich or shredded in eggs. But I had bigger plans…and it’s the ideal star for this dip!
Best of all? This dip comes together in less than 10 minutes of prep! Serve it with tortilla chips and raw veggies as an appetizer, or next to some grilled chicken or steak to round out a meal!
- 3 tablespoons olive oil, divided
- 1 can white beans, drained and rinsed (feel free to sub pinto beans if you can’t find white)
- 1/2 cup Cabot sour cream
- 1.5 teaspoons kosher salt
- 1 cup frozen corn kernels
- 1.5 cup shredded Cabot Pepper Jack Cheese, divided
- 1/2 medium red or orange bell pepper, diced (about 1/2 cup)
- 4 green onions, minced
- 1 minced garlic clove
- 1/4 cup salsa verde
- 1/2 of a jalapeno, diced
- Arrange a rack in the middle of the oven and heat to 375°F. Coat a 10-inch cast iron skillet with 1 tablespoon of the oil; set aside. Shred the cheese into a medium sized mixing bowl.
- Set aside 1/4 cup of the beans. Combine the remaining white beans, 2 tablespoons olive oil, sour cream and salt in a food processor fitted with the blade attachment. Process until smooth. Add the jalapenos, corn, 1 cup of the pepper jack cheese, bell pepper, scallions, and salsa verde. Pulse a few times to combine.
- Pour the mixture into the skillet and spread into an even layer. Sprinkle evenly with the reserved beans and remaining cheese.
- Bake until the cheese is bubbly and browned around the edges, 25 to 30 minutes. Turn your oven to broil for the last 5 minutes to get a golden brown and bubbling top. Cool for 5 minutes before serving with tortilla chips or raw veggies.
Be sure to tag me on Instagram if you make this dip
@girlmeetskitchen and use the #girlmeetskitchen !