Time: 1 hour 45 minutes
Complexity: easily
Servings: 12

This delicious Tex-Mex-inspired appetizer consists of eight vibrant layers (both in color and flavor). To serve, use a clear glass bowl so all the layers are clearly visible. Make this dip the night before and refrigerate it for quick serving with chips when guests arrive.

Ingredients:

• 2 tablespoons of vegetable oil
• 1 medium red onion, finely chopped
• 2 cloves garlic, finely chopped
• 3 tablespoons tomato paste
• 1 tbsp chili powder
• 1/4 tsp cayenne pepper
• 1 cup lightly salted chicken broth
• 2 cups shredded grilled chicken
• 1 cup sour cream
• 1 cup coarsely chopped cilantro leaves and stems
• Juice and zest of 1 lime
• 1 cup frozen corn, thawed
• 1 chopped green bell pepper
• 1.5 cups crumbled cornbread
• 3 medium tomatoes, chopped
• 1 can (400g) canned black beans, rinsed
• 1.5 cups grated yellow cheddar
• Tortillas or corn chips for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

cornbread, meat sauce, sweet pepper, corn, black beans, red onion, cheddar cheese, tortilla chips

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Preparation:

Step 1
• Heat the oil in a large nonstick skillet over medium-high heat. Add half the onion and the garlic and cook, stirring, until softened and just beginning to brown, about 4 minutes. Add the tomato paste, chili powder, 1/2 teaspoon salt, and cayenne pepper. Cook, stirring, until the oil turns a brick-red color, about 2 minutes.
Step 2
• Add the chicken broth and bring to a boil. Cook until the liquid thickens slightly, about 3 minutes. Add the shredded chicken and stir until heated through. Remove from heat and cool to room temperature.
Step 3
• In a small bowl, combine sour cream, cilantro, lime juice, and zest. Combine corn and pepper in another small bowl.
Step 4
• In a medium, straight-sided 3-quart glass baking dish or your favorite serving dish, layer the dip: cornbread, tomatoes, beans, cheese, cilantro-lime sour cream, chicken chili, chopped onion, and corn-pepper mixture.
Step 5
• Cover and refrigerate until completely cool, at least 1 hour or overnight. Serve with chips.

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