If I’m going through the work of making this dip, I decided, I want it to have some meat so it can be our main course. Yes, we had this for dinner and we loved it! I made up some easy salsa chicken in the crock pot during the day. Then when I was ready to assemble I layered refried beans, queso, warm salsa chicken, fresh pico, cheese, guac, and olives into a baking dish. We grabbed some tortilla chips and called it a meal. This would be a great dish for a Super Bowl party.
- 4 chicken breasts
- 1 jar (32 oz.) salsa
- 1 can refried beans (warmed)
- 1 jar (12-16 oz. queso dip)
- 2 large tomatoes, very ripe, diced
- 1/2 red onion, diced
- 2 c. cheddar or jack cheese, grated
- 2 avocadoes
- garlic salt
- chili powder
- 1/2 bunch fresh cilantro, chopped
- 1 can black olives, diced
- 1 bag tortilla chips
For chicken: place chicken in crock pot with entire jar of salsa. Cook on low for 5-6 hours or high for 3-4 hours until chicken shreds easily. Keep warm in crock pot until you’re ready to assemble the dip.
For pico: prepare pico before you are assembling the dip. Combine diced tomatoes, red onion, and a handful of chopped cilantro. Mix well and chill in the fridge.
For guacamole: mash both avocadoes in a bowl. Season to taste with garlic salt and chili powder.
To assemble dip, layer bottom of a 9x13 pan with warmed refried beans (or you can do them room temp if you prefer that!), on top add the jar of queso, then add the salsa chicken, then the pico, then the shredded cheese. Drop dollops of the guac onto the top of the cheese layer. Sprinkle olives on top, and add fresh cilantro for garnish. Serve warm with tortilla chips.