The Beaner Side to a Dip

Tonight my fiancé and soon-to-be-sister-in-law put together a last minute meal that was rather delicious. We took a can of beans (the ones that only are preserved with sea salt), olives, chicken and other stuff I had and began throwing around ingredients until we came up with a pan of chip heaven. If I was writing this an hour before now I would be raving about how there is no comparison to this creation we stumbled upon and how wonderful it was to have on a hot,spring day. However, as we all know, beans are mean. I am writing this now with caution because, although your mouth will delight in this recipe,your insides might hate you later.

Whirled and Swirled Chip Dip
(Multiply by number of people eating)
½ can black (or other) beans {get ones with minimal ingredients or if you are ambitious cook them up yourself}
½ cup grated sharp cheddar cheese {shout-out to Tillamook!}
1 garlic clove
¼ pound chicken
1 medium tomato
3 dollops of sour cream
2 teaspoons chili powder
Step 1:
Cook the chicken in a pan (you know how I feel about cast iron) with enough water to keep the chicken from burning as it cooks entirely. Add about two teaspoons of chili powder as the chicken is cooking.
Step 2:
Take the beans and drain the juice from the can. Put the bean in a food processor or blender with the garlic. Blend until mostly smooth.
Step 3:
Spread bean mix into bottom of a dish. To get an idea of what size dish, take a standard cup and find a dish that fits as many cups are there are people.
Step 4:
Take the cooked chicken and also give it a good spin in the processor or blender until it is a shredded consistency.
Step 5: Take the chicken and spread it evenly over the beans.
Step 6: Take and dollop sour cream and swirl over the chicken.
Step 7: Chop olives and the tomato and spread over the sour cream.
Step 8: Finally, take the grated cheese and sprinkle it on the very top.
Step 9: Get out your favorite corn chips and dip.
Step 10: Eat.