Step 1

Cook chicken (if using raw) and shred with 2 forks. I usually use my Instant Pot chicken breast. You can use rotisserie chicken, slow cooker or baked chicken breast leftovers. Anything works.

Step 2

Preheat oven to 350 degrees F. Process beans in a blender or food processor with water and garlic until smooth.

Step 3

In a large bowl, combine shredded chicken, white bean paste, yogurt, 1/2 cup green onion and hot sauce.

Step 4

Transfer to a small baking dish and bake for 20 minutes.

Step 5

Sprinkle with cheese, bake until melted and let stand for 10 minutes.

Step 6

If not using cooked chicken, cook chicken breasts in slow cooker covered with water for 3 hours on High. Drain broth (save for later), shred chicken with 2 forks; add yogurt, 1/2 cup green onion, hot sauce and cheese. Stir, cover and cook on Low for 2-3 hours. Switch to Keep Warm after.

Step 7

If not using cooked chicken and beans, to Instant Pot add raw chicken breasts, 1/2 cup dried beans and water 2 inches above; pressure cook on High for 15 minutes with 5 minute Natural Release. Then remove chicken and shred. Drain pot with beans leaving approximately 1/4 cup water, add garlic and blend with an immersion blender. Add shredded chicken, yogurt, 1/2 cup green onion, hot sauce and cheese. Stir, cover with regular lid, slow cook for 2-3 hours and then switch to Keep Warm.

Step 8

Sprinkle with remaining 1/4 cup green onion and more hot sauce, if you wish. I find dip tastes best of you let it sit for 10 minutes after cooking.

Step 9

Our favorite dippers for serving include Que Pasa or Kirkland organic tortilla chips, celery and carrot sticks, thickly sliced cucumbers, whole grain crackers like Mary's Gone and Triscuits.