Super Bowl Dip of Champions
What does every super bowl party need? A dip for the chips and crackers. Not just any dip will do because it’s the Super Bowl. You need a dip that can defeat all the other dips out there, and just for you, I have found it. It has all the best ingredients, and takes minimal effort in preparing it. Again, we don’t need anything fancy pants, but we do like it to look good, and be delicious. This dip manages to do all those things, and it will impress your friends with how beautiful it is. It looks like a lot of ingredients, but don’t be scared, you probably have most of them already! Eat, dip and be merry.
2 tablespoons vegetable oil
1 medium red onion, chopped
2 cloves garlic, finely chopped
3 tablespoons tomato paste
1 tablespoon chili powder
1/4 teaspoon cayenne pepper
1 cup low-sodium chicken broth
2 cups shredded rotisserie chicken
1 cup sour cream
1 cup roughly chopped cilantro leaves and stems
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.
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From Food Network Kitchens