Chicken Taco Dip

linda hennessey


This is a great game time appetizer!


☆☆☆☆☆ 0 votes

20 Min



  • 1 Tbsp
    canola oil
  • 2 c
    fresh corn kernels (cut off the cobb)
  • 1 large
    red bell pepper, seeded, coarsely chopped
  • 1/2
    red onion, coarsely chopped
  • ADD:

  • 1 can(s)
    15 oz black beans, drained and rinsed
  • 1 can(s)
    black olives, sliced and drained
  • 2
    cooked & diced chicken breasts, boneless, skinless

  • 8 oz
    colby cheese, shredded (2 cups)
  • 8 oz
    monterey jack cheese, shredded (2 cups)

  • 1 bag(s)
    tortilla chips

How to Make Chicken Taco Dip


  1. Grill or cook the chicken, using your choice of seasoning. Chop or shred. Set aside.
  2. Combine the vegetables and oil in a large bowl and toss to coat. Spread the vegetable mixture onto the Rockcrok Grill Stone. (a Pampered Chef product)
  3. Roast vegetables in 450 F oven, on lowest rack. for 14-16 minutes without stirring, until charred. Remove the stone from the oven.
  4. Transfer the vegetables back into the original mixing bowl and add the black beans, olives, and chicken. Mix.
  5. Layer the veg/chicken mixture back onto the stone and top with the shredded cheese. Put stone back in oven and bake for 5-7 minutes or until the cheese is melted.
  6. Remove from oven and serve with your favorite dipping chips.

Printable Recipe Card

About Chicken Taco Dip

Course/Dish: Meat Appetizers
Main Ingredient: Chicken
Regional Style: American

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