Chicken Taco Dip Recipe
I have three children, and they all want to help cooking. I decide that is a perfect idea especially when I would rather eat and watch the game then get up and make food for everyone. I took them to Save -A- Lot. We found the ingredients we needed for the Chicken Taco Dip. Save-A-Lot cost 40% less than my average supermarket.
We also found paper goods and drinks for the biggest game of the year with prices everyone can cheer for. I was especially impressed with the ease of which I was able to find the things I needed as my little football players enacted spring training down aisle two. I was grateful to get in and out of the store with a flag or a holding call. This recipe will turn all your haters into fans no matter what team they support everyone is ready for a chicken taco dip for the win!
My Superbowl hack is to make a recipe that you can take apart for your guest with allergies. I have a husband that is gluten, egg, and dairy free, so I am easily able to adapt this recipe to meet his needs while making the original recipe for my other guests. It makes life easier to be able to make a single recipe two ways instead of two different recipes.
I really love this recipe because all the steps are very kid friendly. If you have several sets of little hands, you can easily assign each child a different task. If you only have one set of hands don’t worry each step can be accommodated for all ages.
Chicken Taco Dip
1 cup cooked chicken
1/2 cup refried beans
8 oz cream cheese
1/2 cup diced black olives
1/2 cup salsa
2 cups shredded Mexican Cheese
1. Spoon Soft Cream Cheese into bottom of casserole dish and spread to cover the bottom of the dish.
Little Hands Tip – Use a sandwich spreader to make spreading easier
2. Chop Cooked Chicken into bite sized pieces and place on top of Refried Beans.
Little Hands Tip – Have your child use a child safety knife and cut into small pieces.
3. Top with Refried Beans
Little Hands Tip– Use the same method as you did in the Salsa.
4. Top with Salsa
Little Hands Tip- 8 Tbsps = 1/2 cup, Practice their math skills by having them scoop out 8 Tbsps with a 1 Tbsp measuring spoon
5. Slice Black Olives and place on top of the dip. (I do not slice my olives since one of my kids hates them, but I love them)
Little Hands Tip – Use Extra Large Black Olives and let your child use a safety knife to cut into pieces.
6. Top with Shredded Cheese
Little Hands Tip – Take Shredded Cheese out of the bag and place in a bowl. Let them sprinkle it on top.
7. Cook in Microwave for 5-10 minutes until warm. You can also put it in the oven at 350 degrees for 20 minutes
8. Serve with Nacho Chips.
You can simply take out the cheese and cream cheese from this recipe to make it gluten and dairy free. I used a hotter salsa for my husband’s version because it needed some additional flavor without the cheese. I have also added peppers to his sliced which helped with the flavor development.
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This is a sponsored conversation written by me on behalf of Save-A-Lot. The opinions and text are all mine.