Ingredients:

• 1 (14.5 ounce) can Pinto beans, drained
• 1/2 cup of sour cream
• 2 cloves of garlic, roughly chopped
• Half of lime squeeze
• 1/4 teaspoon crushed red pepper flakes
• 1 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1 cup shredded cooked chicken
• 1/2 cup of sweet corn, fresh or frozen
• 2 tablespoons chopped cilantro
• 2 cups mozzarella/cheddar cheese combination, divided
• 1/3 cup diced red pepper
• 1 tablespoon Avocado Oil
• 1/2 cup Salsa Verde (Salsazar)

How to prepare:

• Preheat the oven to 350 degrees. Brush avocado oil onto bottom and halfway up sides of a 10-inch cast iron skillet or baking dish.
• Reserve 1/4 cup of the drained beans, set aside. Add the rest of the beans, sour cream, garlic, lime juice, cumin, and salt to a food processor. Puree until smooth. Taste and add a little salt if needed. Stir in chicken, corn, cilantro and 1 cup of cheese.
• Spread onto bottom of skillet, then evenly sprinkle the remaining 1/4 cup white beans, red peppers and salsa verde (Salsazar) on top of the mixture. Cover with the remaining cheese. Bake for 20 minutes, until the dip is bubbling. Then broil for a few minutes to brown the top.

Enjoy with flour tortillas or tortilla chips.