Grab a plate, scoop and then dip. The work of layering pays off with this delicious (and beautiful) Tex-Mex inspired crowd pleaser. Make this dip the day before and refrigerate to save time on game day.
| Level: | Easy |
| Total: | 1 hr 45 min |
| Prep: | 30 min |
| Inactive: | 1 hr |
| Cook: | 15 min |
| Yield: | 10 to 12 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
- 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
Instructions
- 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 Facts
| Serving Size | 1 of 12 servings |
| Calories | 297 |
| Total Fat | 17 g |
| Saturated Fat | 7 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 14 g |
| Cholesterol | 53 mg |
| Sodium | 488 mg |
Reviews
What was the purpose of the cornbread? Did it just tie everything together?
Made this last night was so good. We will make this 2015 Super Bowl day.
Super dip loved it
I made this for a Superbowl gathering, it was delicious! The recipe makes alot though, next time I will cut the recipe in half.
Great! This was a big hit for Superbowl. I intend to try this in the summer when fresh veggies are in season! Great dish to transport several hours as long as you keep it cold. Made it with gluten-free cornbread and lower-fat sour cream. Will make a delicious one-dish meal instead of a dip!
Loôks great going to try it for Superbowl
I made this dip for the football playoffs this past Sunday. It was very tasty. I used light sour cream instead of full fat and it wa great. Everyone enjoyed it!