Eight-Layer Chicken Chili Dip
- 2 tablespoons vegetable oil
- 1 medium red onion, chopped
- 2 cloves garlic, finely chopped
- 3 tablespoons tomato paste
- 1 tablespoon chili powder
- Kosher salt
- 1/4 teaspoon cayenne pepper
- 1 cup low-sodium chicken broth
- 2 cups shredded rotisserie chicken
- 1 cup sour cream
- 1 cup roughly chopped cilantro leaves and stems
- Juice and zest of 1 lime
- 1 cup frozen corn, thawed
- 1 green bell pepper, chopped
- 1 1/2 cups crumbled cornbread
- 3 medium tomatoes, chopped
- One 14-ounce can black beans, drained and rinsed
- 1 1/2 cups shredded yellow Cheddar
- Tortilla or corn chips for dipping
- 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.
vegetable oil, red onion, garlic, tomato paste, chili powder, kosher salt, cayenne pepper, chicken broth, rotisserie chicken, sour cream, cilantro, lime, frozen corn, green bell pepper, cornbread, tomatoes, black beans, tortilla
Taken from www.foodnetwork.com/recipes/food-network-kitchens/eight-layer-chicken-chili-dip.html (may not work)