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
  1. Cut the block of cream cheese in half and place the two pieces in a disposable foil pan.
  2. Top with 1/2 cup of fresh salsa, drained and rinsed black beans.
  3. Mix together the sour cream, chicken and taco seasoning. Spread the chicken mixture over the black beans.
  4. Top with shredded taco cheese and 1/2 cup of fresh salsa.
  5. Grill on medium, with the lid shut, for 8-10 minutes or until the shredded cheese is melted and the cream cheese is softened.
  6. Remove from the heat and top with diced avocado, sliced onions, sliced black olives and chopped cilantro.