Nine-Layer Dip

Summer is slowly coming to an end as the kiddos are heading back to school, the days are getting shorter, and hopefully the weather will cool off soon! With fall comes football of course, and where there’s football, there is sure to be food. This Nine-Layer Dip is one of fall’s must have football party foods. Seems like everyone who comes over to watch the game is always happy to see the layered dip and big bowl of chips ready and waiting on the table.

For this version of a layered dip, I’ve given it a modern touch by adding some fresh ingredients to liven things up, as well as lessen the guilt. It starts out with a layer of refried black beans, seasoned Greek yogurt, and salsa. Look for a good quality, freshly made salsa in the produce or deli section of the grocery store. If it is a thinner salsa, you may want to run it through a fine mesh strainer to remove some of the juice so that the layers won’t run together.

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The seasoning that flavors the Greek yogurt is a mixture of chili powder, garlic powder, and ground cumin. Half of the seasoning goes into the Greek yogurt, and half is mixed with oil and used as a marinade for the grilled chicken.

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I love the vibrant colors that the corn, red onion, and cilantro add. You can use fresh corn right off the cob if you can find it, but frozen or canned corn are fine too. Queso fresco, a fresh Mexican cheese with a mild, bright, creamy flavor, is crumbled over the dip. It reminds me of feta but with a little less tang.

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Coat the chopped avocado in a little lime juice to keep it nice and green, and the sprinkle it right over the top. Add a few slices of lime, fill up the chip bowl and you are ready for the kick-off.

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When the game’s over and it’s time to clean up, I’m so happy to have my new KitchenAid® Dishwasher with Dynamic Wash Arms on my team. Just like my dip has nine delicious layers, this dishwasher has nine wash arms that spray water in every nook and cranny to get my dishes done right. Even the hard to reach places are not a problem!

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My dishes always come out squeaky clean, and that fully loaded Nine-Layer Dip is just a memory! Until the next game, when it’s time to do it all again.

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*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*

Nine-Layer Dip

Makes 12-16 servings



INGREDIENTS


12 ounces boneless skinless chicken breasts (2 small)
1 tablespoon olive oil
1 teaspoon chili powder, divided
1 teaspoon garlic powder, divided
1 teaspoon ground cumin, divided
16-ounce can refried black beans
12 ounces Greek yogurt
18 ounces chunky salsa, drained
1 cup corn (fresh, frozen, or canned)
1/2 cup red onion, diced
1/2 cup crumbled queso fresco
1/4 cup cilantro, chopped
1 avocado, peeled, pitted, and diced
Juice of a lime
Extra slices of lime for garnish (optional)

DIRECTIONS


Rinse and trim the boneless skinless chicken breasts. Place them in a plastic zip top bag along with the olive oil, and 1/2 teaspoon of chili powder, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of ground cumin. Seal the bag and toss the chicken to coat. Allow the chicken to marinate for at least 2 hours, or overnight.

Preheat the grill to 350 degrees. Place the chicken on the grill and cook for 8-10 minutes per side, or until cooked through. Remove the chicken from the grill, and set aside.

Spread the refried beans onto a large platter. Set aside.

In a medium bowl, mix ½ teaspoon of chili powder, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of ground cumin with the Greek yogurt and mix well. Spread the seasoned Greek yogurt over the refried bean layer, leaving a small border around the edge.

Spread the drained salsa over the Greek yogurt layer, leaving a small border around the edge.

Once the chicken has cooled slightly, cut it into 1/2-inch cubes and sprinkle it evenly over the salsa layer.

Add the corn, red onion, queso fresco, cilantro in the same way.

Squeeze the lime juice over the chopped avocado to avoid browning, and add the avocado to the top of the dip.

Garnish with additional thinly sliced lime if desired.

Cover and refrigerate until ready to serve. Serve with tortilla chips.

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