Best 8 8 Layer Chicken Chili Dip Recipes

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Embark on a culinary journey with 8 Layer Chicken Chili Dip, a dish that tantalizes taste buds and brings people together. This dip is a symphony of flavors and textures, featuring layers of creamy refried beans, tangy salsa, savory chicken, melted cheese, and more. Each bite offers a unique combination of ingredients that blend seamlessly, creating a harmonious and satisfying experience.

The Chicken Chili Dip is not only delicious but also visually appealing, with its vibrant colors and distinct layers. It's perfect for parties, potlucks, and game days, as it's easy to make and can be tailored to suit different preferences. With variations like a vegetarian option and a slow-cooker version, this dip caters to various dietary needs and cooking styles.

Discover the secrets behind this crowd-pleasing dish and impress your friends and family with your culinary skills. The recipe provides step-by-step instructions, making it easy for home cooks of all levels to create this mouthwatering dip. So, gather your ingredients, preheat your oven, and get ready to indulge in the ultimate party snack or game-day treat.

Here are our top 8 tried and tested recipes!

LAYERED CHILI DIP



Layered Chili Dip image

Provided by freshsimplehome

Time 20m

Number Of Ingredients 6

4 oz Cream Cheese (Half a block)
4 oz Sour Cream
3/4 Cup Shredded Cheese
1/4 Cup Diced Onions (or personnel preference)
1 1/4 Cups Chili
2 tsp Chili Seasoning

Steps:

  • Preheat oven to 350 F.
  • Mix cream cheese, sour cream, and chili seasoning in a bowl.
  • Spread mixture in the bottom of a dish.
  • Add chili onto of the cream cheese mixture.
  • Top chili with cheese.
  • Dice green and white onions and sprinkle on top of the dip.
  • Place in oven for approximately 10 minutes: until cheese is melted and chili is bubbling.
  • Serve!

Nutrition Facts : Calories 226 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 55 milligrams cholesterol, Fat 19 grams fat, Fiber 0 grams fiber, Protein 9 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 433 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

EIGHT-LAYER DIP



Eight-Layer Dip image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 30m

Yield 8 servings

Number Of Ingredients 16

8 slices thick-cut bacon, cut into 1-inch pieces
One 16-ounce can refried beans
One 4-ounce can diced green chiles
1 teaspoon ground cumin, plus more if needed
Favorite hot sauce, as needed
1/4 cup fresh cilantro, chopped
3 Roma tomatoes, finely diced
2 jalapeno peppers, seeded and minced
1 small yellow onion, finely diced
4 limes, juiced
Kosher salt
3 avocados, halved and pitted
1 1/2 cups grated sharp Cheddar cheese
2 cups sour cream
One 3.8-ounce can sliced black olives
8 ounces cotija cheese, crumbled

Steps:

  • For the refried beans, in a medium skillet over medium heat, add the chopped bacon and render until crisp, 7 to 9 minutes. Remove the bacon to a paper towel-lined plate with a slotted spoon and reserve. Discard all but 2 tablespoons of bacon grease from the skillet.
  • Return the skillet to medium heat and add the beans, green chiles, cumin and hot sauce to taste. Cook, stirring frequently, until heated through, 2 to 3 minutes. Remove from the heat, taste and add more cumin or hot sauce if desired. Reserve.
  • For the pico de gallo, in a medium bowl, mix together the cilantro, tomatoes, jalapeno, onion, 2 tablespoons of the lime juice and a pinch of salt. Taste, adjust the seasoning and reserve.
  • For the guacamole, scoop the avocado into a medium bowl. Add a pinch of salt, the remaining lime juice, 1/4 cup of the pico de gallo and 2 tablespoons of the juices from the bottom of the bowl. Mix together, taste and adjust the seasoning.
  • In a glass dish, begin layering in the following order: refried beans, Cheddar cheese, sour cream, guacamole, black olives, cotija, bacon and pico de gallo to finish. Enjoy.

MINI EIGHT-LAYER DIPS



Mini Eight-Layer Dips image

The best thing about this popular party dip? They're served in individual jars so you don't have to share! You can also make them ahead of time and keep them in the fridge. Serve with thin tortilla strip chips for easy dipping.

Provided by Kardea Brown

Categories     appetizer

Time 40m

Yield 8 servings

Number Of Ingredients 21

1 tablespoon canola oil
2 cloves garlic, minced
One 15.8-ounce can black-eyed peas, undrained
1/3 cup unsalted vegetable stock
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
3 small ripe avocados
Juice of 1/2 large lime (about 4 teaspoons)
1/4 cup diced onion
2 tablespoons chopped fresh cilantro
2 teaspoons hot sauce
1/2 teaspoon kosher salt
2 cloves garlic, minced
1 cup sour cream
1 cup fresh salsa
1 cup Mexican blend cheese
2 green onions, sliced
2 tomatoes, chopped
One 2.25-ounce can sliced ripe olives, drained
Tortilla strip chips, for dipping

Steps:

  • Make the refried black-eyed peas: Heat the oil in a large skillet over medium heat. Add the garlic and saute 30 seconds. Add the black-eyed peas, vegetable stock, chili powder and cumin. Mash the mixture with a potato masher. Simmer until thickened, about 10 minutes. Season with salt and pepper. Set aside to cool slightly.
  • Make the guacamole: Peel, pit and mash the avocados in a medium bowl. Add the lime juice, onion, cilantro, hot sauce, salt and garlic. Mash to desired consistency.
  • To finish: Layer the refried black-eyed peas in eight 6-ounce jars, followed by the guacamole, sour cream, salsa, cheese, green onions, tomatoes and olives. Serve with the tortilla strip chips.

7-LAYER THAI CHICKEN DIP



7-Layer Thai Chicken Dip image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 8 servings

Number Of Ingredients 0

Steps:

  • You'll need a 2-quart bowl or small trifle dish for these dips. Scoop them out with a big spoon; each dip serves about 8.
  • Fried Noodles
  • Heat 2 inches of peanut oil in a saucepan until a deep-fry thermometer registers 375 degrees F. Fry 1/2 ounce broken thin rice noodles in batches until they puff, 15 seconds. Drain on paper towels. (Or use chow mein noodles.)
  • Herb Salad
  • Toss 1/4 cup each chopped mint, cilantro and scallions with 2 teaspoons lime juice, and salt to taste.
  • Spicy Cucumber
  • Toss 1/2 diced cucumber with 1 1/2 teaspoons sweet Thai chili sauce.
  • Peanut Sauce
  • Pulse 1/2 cup creamy peanut butter, 2 tablespoons coconut milk,1 tablespoon each soy sauce and rice vinegar, 1 1/2 teaspoons finely chopped peeled ginger, 1 teaspoon each Sriracha and honey, and the juice of 1/2 lime in a food processor until smooth.
  • Rotisserie Chicken
  • Shred 1 cup (skin removed).
  • Carrots
  • Shred 1 cup (about 3).
  • Coconut Dressing
  • Pulse 3 ounces cream cheese, 1/2 cup cilantro leaves, 1/4 cup coconut milk, the grated zest and juice of 1/2 lime and salt to taste in a food processor until smooth.

5 LAYER CREAM CHEESE CHILI DIP



5 Layer Cream Cheese Chili Dip image

There are so many layers of flavor in this chili cheese dip. All the flavors meld together as you scoop it out. Cream cheese mixed with chili and cheese is always a winner. Adding chiles and jalapenos are bombs of flavor in the dip. Jalapenos add a small kick of spice. Not only are the green onions a nice garnish, but they also...

Provided by Samantha Orso

Categories     Cheese Appetizers

Time 25m

Number Of Ingredients 7

1 pkg cream cheese softened, 8 oz
1 can(s) chili with out beans, 15 oz.
1 pkg cheese, shredded (I like Colby jack), 8 oz
1 bunch green onions, chopped
1 can(s) diced green chilies, 4 oz
1 can(s) diced jalapenos (optional), 4 oz
1 pkg corn tortilla chips

Steps:

  • 1. Preheat oven to 375 degrees. In a 2 qt baking dish place softened cream cheese and spread over bottom of the pan evenly.
  • 2. Once cream cheese is spread out, layer green chilies and if using jalapenos spread evenly over cream cheese.
  • 3. For the third layer, spread chili over peppers and cream cheese evenly.
  • 4. For the fourth layer, evenly spread your shredded cheese. Finally for the fifth layer, top with green onions.
  • 5. Once layers are assembled place dip in the oven and bake for 20 minutes.
  • 6. Let cool for about five minutes {unless you want it hot and gooey). Serve with tortilla chips and enjoy.

8 LAYER DIP



8 Layer Dip image

Most popular dip at a party we gave yesterday. A friend gave me the recipe years ago, and this is made from memory and help from another Aussie Zaar member Shaz.

Provided by JustJanS

Categories     Cheese

Time 20m

Yield 1 dip

Number Of Ingredients 15

250 g cream cheese (spreadable)
1/2 cup sour cream
2 tablespoons mayonnaise
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic salt
2 avocados, mashed
2 teaspoons lemon juice
1/2 teaspoon Tabasco sauce
1/2 teaspoon garlic salt
250 g baby shrimp, drained
350 ml salsa
1 cup diced capsicum
1 cup chopped green onion
3 diced tomatoes
2 cups shredded cheddar cheese

Steps:

  • Mix together cream cheese, sour cream, mayo, Worcestershire sauce and garlic salt.
  • Spoon onto serving platter, about 1 inch thick.
  • Mix together avocado, lemon juice, Tabasco and garlic salt.
  • Spread over cream cheese.
  • Sprinkle over baby shrimps, pour salsa all over this.
  • Spread a layer of each remaining ingredient in order listed.
  • Refrigerate for about an hour, then remove about half an hour before serving.
  • Serve with thick corn chips and knives to spread.

8-LAYER CHICKEN CHILI DIP RECIPE - (4.7/5)



8-Layer Chicken Chili Dip Recipe - (4.7/5) image

Provided by dublinburro

Number Of Ingredients 19

2 tablespoons vegetable oil
1 medium red onion, chopped
2 cloves garlic, finely chopped
3 tablespoons tomato paste
1 tablespoon chili powder
Kosher salt
1/4 teaspoon cayenne pepper
1 cup low-sodium chicken broth
2 cups rotisserie chicken, shredded
1 cup sour cream
1 cup cilantro leaves and stems, roughly chopped
Juice and zest of 1 lime
1 cup corn, frozen & thawed
1 green bell pepper, chopped
1 1/2 cups crumbled cornbread
3 medium tomatoes, chopped
1 (14-ounce) can black beans, drained and rinsed
1 1/2 cups yellow cheddar, shredded
Tortilla or corn chips for dipping

Steps:

  • 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.

EASY BUFFALO CHICKEN CHILI DIP



Easy Buffalo Chicken Chili Dip image

Buffalo chicken flavor in a quick-to-throw-together dip -- ready to feed the hungriest crowd!

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 25m

Yield 32

Number Of Ingredients 7

1 pouch Progresso™ Southwest style white chicken chili with beans
4 oz cream cheese, cut into cubes
2 cups shredded Cheddar cheese (8 oz)
1/3 cup Frank's™ RedHot™ Original cayenne pepper sauce
1/4 cup crumbled blue cheese
2 tablespoons chopped green onions
Tortilla chips, as desired

Steps:

  • Heat oven to 350°F.
  • Spray 10-inch ovenproof skillet with cooking spray. In skillet, mix chili, cream cheese, 1 cup of the Cheddar cheese and the pepper sauce. Heat over medium-high heat 2 to 3 minutes, stirring constantly, until cheese is melted and mixture is bubbly. Top with remaining 1 cup Cheddar cheese. Bake uncovered about 10 minutes or until cheese is melted. Top with blue cheese and green onions. Serve warm with tortilla chips.

Nutrition Facts : Fat 1, ServingSize 1 Serving, TransFat 0 g

Tips:

  • Use high-quality ingredients for the best flavor. Fresh, ripe tomatoes and flavorful cheese will make a big difference.
  • Don't be afraid to experiment with different spices and seasonings. A little bit of cumin, chili powder, or paprika can add a lot of flavor.
  • If you want a spicier dip, add more chili powder or cayenne pepper. You can also add a diced jalapeño pepper for an extra kick.
  • If you want a creamier dip, add more sour cream or cream cheese. You can also use a combination of the two.
  • Serve the dip with a variety of dippers, such as tortilla chips, crackers, or vegetables.

Conclusion:

This 8-Layer Chicken Chili Dip is the perfect appetizer or party food. It's easy to make, packed with flavor, and always a hit with guests. So next time you're looking for a delicious and impressive dip, give this recipe a try.

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