When game day rolls around, dips are my jam! With layers of sour cream, cheese, guacamole, salsa, refried beans, and ground chicken – this layered chicken taco dip has all the goodies I love from a delicious taco but in dip form. Perfect for parties!
This layered chicken taco dip has it all: savory seasoned chicken, cooling sour cream, tangy salsa, and a host of other goodies. I love sinking a chip into this thick layered dip. Made with store-bought goodies, it’s so simple to whip up!
What’s in This Chicken Taco Dip Recipe?
- Ground Chicken: Adds lean protein to this dip.
- Taco Seasoning: Adds classic Mexican flavor to the chicken.
- Tomato Sauce: Adds moisture and flavor to the meat.
- Refried Beans: Add creaminess as well as extra fiber and protein.
- Guacamole: Adds creaminess and a buttery flavor.
- Salsa: Adds freshness and acidity.
- Sour Cream: Adds creaminess and tanginess.
- Lettuce: Adds a pop of color and freshness.
- Cheese: I like Mexican blend, but cheddar or Monterey jack also work.
- Tomatoes: Add extra freshness.
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How to Store and Reheat
Store any leftover chicken taco dip in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing this dip.
Notes and Tips
- You can cook the ground chicken up to 3 days ahead of time, then layer everything in a baking dish when you are 30 mins from serving.
- This recipe is great for using up leftover shredded cooked chicken. Mix 3 cups with the taco seasoning and tomato sauce in step 1, skip step 2, and continue with the recipe as written.
- Feel free to throw in other ingredients, scallions and corn will add extra freshness. Adding olives will give you an added depth of flavor and a savory pop.
- Be sure to allow the chicken to cool slightly before layering in, so it doesn’t turn the shredded lettuce soggy.
- Spice things up by using spicier cheese or adding diced chilies.
Layered Chicken Taco Dip Recipe
With layers of savory treats, this chicken taco dip has all the goodies from a delicious taco but in dip form. Perfect for parties!
Prep: 5 minutes
Cook: 10 minutes
Total Time
: 30 minutes
Cool Time: 15 minutes
Servings: 12
Ingredients
- 1 tablespoon olive oil
- 1 pound ground chicken
- 1 ounce taco seasoning 1 packet
- ½ cup tomato sauce
- 16 ounces refried beans 1 can
- 16 ounces guacamole
- 24 ounces salsa
- 16 ounces sour cream
- shredded lettuce
- 2 cups shredded Mexican blend cheese
- 1 cup diced tomatoes
- chopped cilantro for garnish
- tortilla chips for serving
Instructions
- Heat the oil in a skillet set over medium heat. Add the ground chicken and taco seasoning. Break up the chicken with a spoon and stir in the tomato sauce.1 tablespoon olive oil, 1 pound ground chicken, 1 ounce taco seasoning, ½ cup tomato sauce
- Cook for 10-12 minutes, stirring occasionally, until the chicken is cooked through. Remove the pan from the heat and let it cool for 10-15 minutes.
- While the chicken cools, spread the refried beans in an even layer in the bottom of a 9×9-inch baking dish.16 ounces refried beans
- Spread the guacamole over the beans, followed by the sour cream, salsa, and cooled ground chicken mixture.16 ounces guacamole, 24 ounces salsa, 16 ounces sour cream
- Top with shredded lettuce, cheese, diced tomatoes, and chopped cilantro. Serve with tortilla chips.shredded lettuce, 2 cups shredded Mexican blend cheese, 1 cup diced tomatoes, chopped cilantro, tortilla chips
Notes
Storage: Store taco dip in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing this dip.
Nutrition Facts
Layered Chicken Taco Dip Recipe
Amount Per Serving
Calories 319
Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 9g56%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 73mg24%
Sodium 981mg43%
Potassium 658mg19%
Carbohydrates 16g5%
Fiber 6g25%
Sugar 6g7%
Protein 15g30%
Vitamin A 1006IU20%
Vitamin C 9mg11%
Calcium 204mg20%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Suggestion if I may? None and I mean NONE of the Pin buttons work on your site. If I cannot Pin the recipe I won’t be making the recipe. Thanks.
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