Festive Chicken Dip

Recipe Ingredients

2		Broiler-fryer chicken breasts
		Skinned - boned, and cut into tiny pieces
4 1/2 tablespoons	67ml	Fresh lime juice - divided
2		Garlic cloves - minced
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Coarsely ground pepper
16 oz	454g	Refried beans with cheese
1 1/2 cups	355ml	Sour cream - divided
1		Taco seasoning mix
		Divided
1 tablespoon	15ml	Picante sauce
1		Avocado - finely chopped
1 tablespoon	15ml	Olive oil
1 cup	146g / 5.1oz	Grated sharp cheddar cheese
1 cup	62g / 2.2oz	Onion - chopped fine (small)
2		Tomatoes - chopped fine
4 1/4 oz	120g	Black olives - chopped

Recipe Instructions

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 non-stick fry pan 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 fry pan 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.

Source:
National Broiler Council

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