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Festive Chicken Dip

Type: Poultry
Serves: 30 people

Recipe Ingredients

2   Broiler-fryer chicken breasts
  Skinned - boned, and cut into tiny pieces
4 1/2 tablespoons 67mlFresh lime juice - divided
2   Garlic cloves - minced
1 teaspoon 5mlSalt
1/2 teaspoon 2.5mlCoarsely ground pepper
16 oz 454gRefried beans with cheese
1 1/2 cups 355mlSour cream - divided
1   Taco seasoning mix
1 tablespoon 15mlPicante sauce
1   Avocado - finely chopped
1 tablespoon 15mlOlive oil
1 cup 146g / 5.1ozGrated sharp cheddar cheese
1 cup 62g / 2.2ozOnion - chopped fine (small)
2   Tomatoes - chopped fine
4 1/4 oz 120gBlack 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.

National Broiler Council


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