Dip Recipe

This is a recipe for my favorite layer dip I'm posting especially for Erik's Auntie Cinnamon today.

Festive Chicken Dip

1-1/2 lb boneless, skinless chicken breasts, finely chopped
1/4 c lime juice, divided
2 garlic cloves, minced
1 tsp salt
1/2 tsp ground black pepper
1 can (16 oz) refried beans
1-1/2 c sour cream, divided
1 pkg (1.25 oz) dry taco seasoning mix, divided
1 Tbsp picante sauce
1 avocado, chopped
1 Tbsp olive oil
1 cup (4 oz) shredded sharp cheddar cheese
1 small onion, finely chopped
2 tomatoes, finely chopped
1 can (2.25 oz) sliced black olives, drained
1 bag (10 oz) tortilla chips
Fresh cilantro for garnish

Place chicken in a bowl. Sprinkle with 3 Tbsp lime juice, garlic, salt, and pepper; mix well. Set aside.

Combine beans, 1/2 c sour cream, 2-1/2 Tbsp taco seasoning, and picante sauce in a medium bowl. Spread bean mixture in the bottom of a shallow 2-quart casserole dish.

Combine avocado and remaining 1 Tbsp lime juice in a small bowl; sprinkle over bean mixture. Combine remaining 1 c sour cream and 2-1/2 Tbsp taco seasoning in a small bowl; set aside.

Heat oil in a large skillet over high heat until hot; add chicken in a single layer. Do not stir. Cook about 2 minutes or until chicken is brown on bottom. Turn chicken and cook until other side is brown and no liquid remains. Break chicken into separate pieces with fork. Layer chicken, sour cream mixture, cheese, onion, and tomatoes over avocado mixture. Top with olives. Refrigerate until completely chilled. Serve with chips. Garnish with cilantro.

(Makes 8 cups of dip)