Chicken Taco Dip

goirish86 avatar
By linda hennessey
from chesterfield, MO

This is a great game time appetizer!

serves 8-10
cook time 20 Min
method Bake


  •   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

  • 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.

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