Warm Taco Dip On The Grill

Warm Taco Dip On The Grill

Course Appetizer
Author The Gunny Sack


  • 8 oz cream cheese
  • 1 cup fresh salsa divided
  • 1/2 cup black beans drained and rinsed
  • 1/2 cup cooked chicken shredded
  • 1/2 cup sour cream
  • 2 tablespoons taco seasoning
  • 1/2 cup Mexican style shredded cheese
  • 1 avocado diced
  • 1/4 cup sliced green onions
  • 3 tablespoons chopped cilantro
  • 2 tablespoons sliced black olives
  • 1 bag of tortilla chips


  • Cut the block of cream cheese in half and place the two pieces in a disposable foil 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.
  • 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 and chopped cilantro.