Appetizer: Eight-Layer Chicken Chili Dip

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Appetizer: Eight-Layer Chicken Chili Dip

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    tablespoons vegetable oil

  • 1

    medium red onion, chopped

  • 2

    cloves garlic, finely chopped

  • 3

    tablespoons tomato paste

  • 1

    tablespoon chili powder

  • Kosher salt

  • ¼

    teaspoon cayenne pepper

  • 1

    cup low-sodium chicken broth

  • 2

    cups rotisserie chicken, shredded

  • 1

    cup sour cream

  • 1

    cup cilantro leaves and stems, roughly chopped

  • Juice and zest of 1 lime

  • 1

    cup corn, frozen & thawed

  • 1

    green bell pepper, chopped

  • cups crumbled cornbread

  • 3

    medium tomatoes, chopped

  • 1

    (14 ounce) can black beans, drained and rinsed

  • cups yellow cheddar, shredded

  • Tortilla or corn chips for dipping

Directions

Heat the oil in a large nonstick skillet over medium-high heat, add half of the onion and the garlic and cook, stirring, until soft and just begins to brown, about 4 minutes. Add the tomato paste, chili powder, 1/2 teaspoon salt and the cayenne pepper. Cook, stirring, until the oil is brick red, about 2 minutes. Add the chicken broth and bring to a simmer. Cook until thickened slightly, about 3 minutes. Add the shredded chicken and stir until just warmed through, remove from heat and cool to room temperature. Whisk together the sour cream, cilantro, lime juice and zest in a small bowl. Toss together the corn and pepper in another small bowl. Layer the dip in a medium, straight-sided 3-quart glass trifle bowl or your favorite serving dish. Spread the cornbread on the bottom, then top, in even layers, with the tomatoes, beans, cheese, cilantro-lime sour cream, chicken chili, the remaining chopped onions and the corn-pepper mixture. Wrap and refrigerate until chilled, at least 1 hour or overnight. Serve with chips for dipping.


Nutrition

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