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