Eight-Layer Chicken Chili Dip

Ingredients

• 14 ounce black beans drained and rinsed canned
• 0.3 teaspoon cayenne pepper 
• 1.5 cups cheddar shredded yellow
• 1 tablespoon chili powder 
• 1 cup cilantro leaves and stems roughly chopped
• 12 servings corn chips for dipping
• 1.5 cups cornbread crumbled
• 1 cup regular corn frozen thawed
• 2 cloves garlic finely chopped
• 1  bell pepper green chopped
• 1  juice of lime 
• 12 servings kosher salt 
• 1 cup chicken broth low-sodium
• 1 medium onion red chopped
• 2 cups rotisserie chicken cut shredded
• 1 cup cup heavy whipping cream sour
• 3 tablespoons tomato paste 
• 3 medium tomatoes chopped
• 2 tablespoons vegetable oil 

Equipment

• bowl
• frying pan
• whisk

Directions

1. 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.
2. 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.
3. Add the chicken broth and bring to a simmer. Cook until thickened slightly, about 3 minutes.
4. Add the shredded chicken and stir until just warmed through, remove from heat and cool to room temperature.
5. Whisk together the sour cream, cilantro, lime juice and zest in a small bowl. Toss together the corn and pepper in another small bowl.
6. Layer the dip in a medium, straight-sided 3-quart glass trifle bowl or your favorite serving dish.
7. 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.
8. Wrap and refrigerate until chilled, at least 1 hour or overnight.
9. Serve with chips for dipping.
10. From Food Network Kitchens