Nine-Layer Dip

  1. Rinse and trim the boneless skinless chicken breasts. Place them in a plastic zip top bag along with the olive oil, and 1/2 teaspoon of chili powder, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of ground cumin. Seal the bag and toss the chicken to coat. Allow the chicken to marinate for at least 2 hours, or overnight.
  2. Preheat the grill to 350 degrees. Place the chicken on the grill and cook for 8-10 minutes per side, or until cooked through. Remove the chicken from the grill, and set aside.
  3. Spread the refried beans onto a large platter. Set aside.
  4. In a medium bowl, mix 1/2 teaspoon of chili powder, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of ground cumin with the Greek yogurt and mix well. Spread the seasoned Greek yogurt over the refried bean layer, leaving a small border around the edge.
  5. Spread the drained salsa over the Greek yogurt layer, leaving a small border around the edge.
  6. Once the chicken has cooled slightly, cut it into 1/2-inch cubes and sprinkle it evenly over the salsa layer.
  7. Add the corn, red onion, queso fresco, cilantro in the same way.
  8. Squeeze the lime juice over the chopped avocado to avoid browning, and add the avocado to the top of the dip.
  9. Garnish with additional thinly sliced lime if desired.
  10. Cover and refrigerate until ready to serve. Serve with tortilla chips.

chicken breasts, olive oil, chili powder, garlic, ground cumin, black beans, greek yogurt, corn fresh, red onion, queso fresco, cilantro, avocado, lime, lime

Taken from www.yummly.com/recipe/Nine-Layer-Dip-2098973 (may not work)

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