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Dinner Everyday Food & Drink Recipes

Eight-Layer Chicken Chili Dip

I saw an amazing picture of the Eight-Layer Chicken Chili Dip on Food Network and immediately knew that I would have to test it out. However, I decided that given it was a 10-12 serving sized recipe, I would wait until I hosted a party or playdate or went to a pot-luck and use my friends as testers. The recipe is not only beautiful to look at it, and fresh ingredients it is delicious. My friends said to keep using them as my taste testers. The other way I knew it was good was that there was hardly and leftovers.



2 tablespoons vegetable oil
1 medium red onion, chopped
2 cloves garlic, finely chopped
3 tablespoons tomato paste
1 tablespoon chili powder
Kosher salt
1/4 teaspoon cayenne pepper
1 cup low-sodium chicken broth
2 cups shredded rotisserie chicken or I shredded chicken from chicken breasts that I boiled.
1 cup sour cream
1 cup roughly chopped cilantro leaves
Juice and zest of 1 lime
1 cup frozen corn, thawed
1 green bell pepper, chopped
1 1/2 cups crumbled cornbread
3 medium tomatoes, chopped
One 14-ounce can black beans, drained and rinsed
1 1/2 cups shredded yellow Cheddar
Tortilla or corn chips for dipping


Heat the oil in a large nonstick skillet over medium-high heat, add half of the onion and the garlic and cook, stirring, until soft and just begins to brown, about 4 minutes. Add the tomato paste, chili powder, 1/2 teaspoon salt and the cayenne pepper. Cook, stirring, until the oil is brick red, about 2 minutes. Add the chicken broth and bring to a simmer. Cook until thickened slightly, about 3 minutes. Add the shredded chicken and stir until just warmed through, remove from heat and cool to room temperature.

Whisk together the sour cream, cilantro, lime juice and zest in a small bowl.

Toss together the corn and pepper in another small bowl.

Layer the dip in a medium, straight-sided 3-quart glass trifle bowl or your favorite serving dish. Spread the cornbread on the bottom, then top, in even layers, with the tomatoes, beans, cheese, cilantro-lime sour cream, chicken chili, the remaining chopped onions and the corn-pepper mixture.

Wrap and refrigerate until chilled, at least 1 hour or overnight. Serve with chips for dipping. Although many just may eat it without chips, it is that good!


Tracie is a mom to a pre-schooler and a mini schnauzer. She loves themed parties, decorating, family outings, a foodie, crockpot master and obsessed with makeup and beauty projects. A girlie girl raising a boy in sunny south Florida.



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