Taco Dip Recipe

This Taco Dip recipe is the ultimate party food! You can warm it up in the oven or even on the grill and serve with chips.

What are you grilling this weekend? I used our grill to take pictures of a grilling towel that I made (tutorial coming soon) and I also made Taco Dip on the grill! I plan to make it when we go camping this summer because it is so easy to make! Just layer the ingredients in a disposable foil pan and heat everything on the grill. Then, add a few toppings and enjoy with tortilla chips.

To make the taco dip, I used fresh salsa, cilantro, sliced black olives, sour cream, avocado, shredded cheese, cooked chicken, cream cheese, black beans, powdered taco mix and green onions.

Cut the block of cream cheese in half and place the two pieces in a 9-inch square pan or use a disposable foil pan. Top with fresh salsa and black beans.

Mix together the sour cream, shredded chicken and taco seasoning. Spread the chicken mixture over the black beans. Top with shredded cheese.

Add more fresh salsa. Bake it in the oven at 425˚F (grill on medium with the lid shut) for 8-10 minutes or until the shredded cheese is melted and the cream cheese is softened.

Remove from the heat and top with diced avocado, sliced onions, sliced black olives (I completely forgot to add the olives) and chopped cilantro.

Surround the taco dip with tortilla chips and it is ready to serve. This taco dip recipe is great for when you have guests over because everyone loves it.

Taco Dip Recipe

This Taco Dip recipe is the ultimate party food! You can warm it up in the oven or even on the grill and serve with chips.

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Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 8

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Ingredients

• 8 ounces cream cheese
• 1 cup fresh salsa divided
• ½ cup black beans drained and rinsed
• ½ cup cooked, shredded chicken
• ½ cup sour cream
• 2 tablespoons taco seasoning
• ½ cup Mexican style shredded cheese
• 1 avocado diced
• ¼ cup sliced green onions
• 3 tablespoons chopped cilantro
• 2 tablespoons sliced black olives
• 13 ounce bag of tortilla chips

Instructions

• Preheat the oven to 425˚F. Cut the block of cream cheese in half and place the two pieces in a 9-inch square pan.
• Top with 1/2 cup of fresh salsa, drained and rinsed black beans.
• Mix together the sour cream, chicken and taco seasoning. Spread the chicken mixture over the black beans.
• Top with shredded taco cheese and 1/2 cup of fresh salsa.
• Bake at 425˚F for 8-10 minutes or until the shredded cheese is melted and the cream cheese is softened. Or grill on medium, with the lid shut, for 8-10 minutes.
• Remove from the heat and top with diced avocado, sliced onions, sliced black olives and chopped cilantro.

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Nutrition

Serving: 1/8 | Calories: 443kcal | Carbohydrates: 43g | Protein: 9g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 44mg | Sodium: 570mg | Potassium: 315mg | Fiber: 5g | Sugar: 5g | Vitamin A: 796IU | Vitamin C: 5mg | Calcium: 146mg | Iron: 1mg

Course: Appetizer

Cuisine: Mexican

Author: Tonia Larson