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.
Servings 8
Calories 443kcal
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.
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
