Nine layered dip

    Nine layered dip


    5 people made this

    About this recipe: A wonderfully delicious and pretty dip. Refried beans and bacon are layered with chicken, Cheddar, guacamole, soured cream, tomatoes, coriander, black olives, spring onions and more Cheddar. Serve with tortilla chips, crostini or crackers.

    Serves: 6 

    • 2 skinless, boneless chicken breast fillets
    • 1 1/2 tablespoons chopped fresh coriander
    • 1 tablespoon vegetable oil
    • 4 rashers bacon, chopped
    • 1 (400g) tin refried beans
    • 1 teaspoon taco seasoning mix
    • 250ml soured cream
    • 100g grated Cheddar cheese
    • 250g guacamole
    • 175g tomatoes, diced
    • 1 1/2 tablespoons chopped fresh coriander
    • 2 tablespoons sliced black olives
    • 2 tablespoons finely sliced spring onions
    • 4 tablespoons grated Cheddar cheese

    Prep:30min  ›  Cook:15min  ›  Ready in:45min 

    1. Place the chicken, 1 1/2 tablespoons of coriander and vegetable oil in a frying pan over medium heat and pan-fry the chicken breasts until lightly golden brown, no longer pink in the middle and the juices run clear, about 5 minutes per side. Remove the chicken and set aside. When cooled, cut into cubes.
    2. Place the bacon in the same frying pan and cook over medium-high heat, stirring often, until evenly browned, about 10 minutes. Mix the refried beans into the frying pan with the bacon and cook, stirring frequently, until the beans are hot and bubbling, 5 to 10 minutes. Mix the taco seasoning and soured cream together in a bowl.
    3. To assemble, spread the hot bean and bacon mixture into the bottom of an 20x20cm glass dish. Sprinkle the chicken cubes over the bean mixture, then follow with these layers: 90g of Cheddar cheese, guacamole, soured cream mixture and diced tomatoes. Sprinkle the top with 1 1/2 tablespoons of coriander, black olives, spring onions and 4 tablespoons of grated Cheddar cheese.

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