Delicious Chicken Corn and Veggie Dip.

After school, instead of simply offering kids store-bought salsa alongside tortilla chips,whip up this hearty, veggie and protein-infused concoction for their delight. While it’s dubbed a dip, its actually a chunkier recipe, that uses a spoon for serving. This versatile recipe can accompany tortilla chips or be scooped into a taco shell or wrapped in a tortilla, paired with fresh guacamole and sour cream. For an alternative flavor twist, experiment with basil as a garnish instead of the usual parsley.

Ingredients.

• 1 tablespoon olive oil
• 2 shallots or 1 small yellow onion, chopped
• 1 red bell pepper, chopped
• 2 ears corn, kernels sliced off cob
• 1 large zucchini, chopped
• 1 cup shelled edamame
• 1/2 cup chopped cooked chicken
• 1/4 cup chopped fresh parsley or basil
• 1/4 cup shredded Colby-Monterey Jack cheese, divided
• Salt and ground black pepper to taste
• Guacamole and sour cream (optional)

Method.

1. Heat olive oil in a large skillet over medium heat. Add onion and red pepper and cook, stirring, until softened, about 3 minutes.
2. Add corn, zucchini, edamame, and chicken to onion mixture. Cook, stirring, until vegetables are crisp-tender, about 5 minutes.
3. Remove skillet from heat. Sprinkle parsley and about half the cheese over vegetables and toss to mix. Season with salt and pepper if desired.
4. Transfer vegetable mixture to a serving dish and top with remaining cheese.
5. Serve with tortilla chips, tortillas, or taco shells. Add guacamole and sour cream if desired.

This protein and veggie packed dip is a great alternative to store-bought salsa and makes for a tasty, nutritious after school snack.