Chicken, Corn, and Fresh Veggies Dip

Rather than just serving kids store bought salsa with tortilla chips after school, I made this vegetable and protein packed dip for them to enjoy. I call it a dip but it is chunkier than a dip so we had to use a spoon to serve it. You can serve this recipe with tortilla chips, or spoon into a taco shell or a tortilla wrap and serve with fresh guacamole and sour cream. Try garnishing the dip with basil in place of parsley if you prefer.

You Will Need:

1 tablespoon olive oil
2 shallots or one small yellow onion, chopped
1 red bell pepper, chopped
2 ears corn, kernels cut from cob
1 large zucchini, chopped
1 cup shelled edamame
½ cup chopped cooked chicken
¼ cup chopped fresh parsley or basil
¼ cup shredded Colby-Monterey Jack cheese, divided
Salt and ground black pepper to taste
Guacamole and sour cream (optional).

What to Do:

1. Heat olive oil in a large skillet over medium heat. Add onion and red pepper and cook and stir until soft, about 3 minutes.

2. Stir corn, zucchini, edamame, and chicken into the onion mixture. Cook and stir until all vegetables are crisp-tender, not soggy, for about 5 minutes. Remove skillet from heat.

3. Sprinkle parsley and about half the cheese over the vegetable mixture and toss to mix. Season with salt and pepper if you choose to.

4. Transfer the vegetables to a serving dish and top with remaining cheese.

5. Serve with tortilla chips, or tortillas, or taco shells, and guacamole and sour cream if you wish.