festive chicken dip

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Ingredients [?]

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  • add   1 can (4.2 ounces) black olives, chopped
  • add   2 tomatoes, chopped fine
  • add   1 small onion, chopped fine
  • add   1 cup grated sharp cheddar cheese
  • add   1 tablespoon olive oil
  • add   1 avocado, finely chopped
  • add   1 tablespoon picante sauce
  • add   1 package (1-1/4 ounces) dry taco seasoning mix, divided
  • add   1-1/2 cups sour cream, divided
  • add   1 can (16 ounces) refried beans with cheese
  • add   1/2 teaspoon coarsely ground pepper
  • add   1 teaspoon salt
  • add   2 garlic cloves, minced
  • add   4-1/2 tablespoons fresh lime juice, divided
  • add   2 whole broiler-fryer chicken breasts, skinned, boned, cut into tiny pieces


  1. 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.