Rotisserie Chicken Taco Dip Recipe

Instead of making the seven-layer dip, you can make Rotisserie Chicken Taco Dip quickly with a tangy cream cheese base, guacamole, peppers, seasoned chicken, and more.  


– 1 medium rotisserie chicken – 1 (1-oz.) envelope taco seasoning – 1 (8-oz.) package cream cheese, at room temp – 2 teaspoons fresh lime zest – 2 Tablespoons fresh lime juice – 1 cup homemade or store-bought guacamole – 1/2 cup diced tomatoe – 1/3 cup sliced black olive – 2 scallions, green parts only, sliced – Tortilla chips, for serving

Shred rotisserie chicken without the skin or bones. Mix taco seasoning and ¼ cup boiling water in a large bowl. Toss in shredded chicken.  

Step 1


Mix cream cheese, lime zest, and juice in a medium bowl. (A stand mixer with a paddle attachment can also achieve this.)  

Step 2

Spread the cream cheese mixture into the centre of a large serving tray using a spatula to make a 1/2-inch-thick, 6-inch-diameter layer.   

Step 3

Ring the cream cheese with guacamole. Put tomatoes in guacamole in a ring. Arrange chicken around guacamole's edge. Top chicken with olives and scallions. Provide tortilla chips for dipping.  

Step 4


– Calories: 267kcal,  – Carbohydrates: 4g,  – Protein: 19g, – Fat: 20g,  – Saturated Fat: 5g,  – Polyunsaturated Fat: 4g,  – Monounsaturated Fat: 10g,  – Trans Fat: 1g, – Cholesterol: 72mg,  – Sodium: 168mg,  – Potassium: 367mg,  – Fiber: 2g,  – Sugar: 1g,  – Vitamin A: 234IU,  – Vitamin C: 7mg,  – Calcium: 23mg,  – Iron: 1mg

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