HomeChicken Festive Chicken Dip

Festive Chicken Dip

Posted in : Chicken on by : Daphne


2 whole broiler-fryer chicken breasts, skinned, boned, cut into tiny pieces4-1/2 tablespoons fresh lime juice, divided2 garlic cloves, minced1 teaspoon salt1/2 teaspoon coarsely ground pepper1 can (16 oz) refried beans with cheese1-1/2 cups sour cream, divided1 package (1-1/4 oz) dry taco seasoning mix, divided1 tablespoon picante sauce1 avocado, finely chopped1 tablespoon olive oil1 cup grated sharp cheddar cheese1 small onion, chopped fine2 tomatoes, chopped fine1 can (4.2 oz) black olives, chopped


Place chopped chicken in small bowl. Sprinkle with 4 tablespoons of the lime juice, minced garlic, salt and pepper; mix well and let stand while assembling dip. In another bowl, mix together refried beans, 1/2 cup of the sour cream, half of the taco seasoning mix (about 2-1/2 tablespoons) and picante sauce. Spread bean mixture in bottom of shallow, 2-quart, oblong casserole dish. Mix chopped avocado with remaining 1/2 tablespoon lime juice and sprinkle over bean mixture. Mix remaining 1 cup sour cream with remaining 1/2 package taco seasoning mix. Place 1 tablespoon olive oil in 10-inch nonstick frypan and heat over high temperature until oil is very hot; add seasoned chicken, spreading in one layer (do not stir). Cook until chicken is brown on bottom and no liquid is visible, about 2 minutes. Turn chicken, brown side up, and continue to cook in very hot frypan until the other side is brown and no liquid remains. Remove chicken to cold platter and break into little pieces with fork. Spread cooked chicken on avocado in dish, then spread on sour cream mixture. Next layer cheese, then onion, then tomatoes; top with black olives. Refrigerate until completely chilled. Serve with salsa-flavored tortilla chips. Makes about 2 quarts or approximately 30 hors d’oeuvres.