Chicken Taco Dip
made with simple ingredients, this recipe is perfect to make ahead to enjoy as a main dish or dip and is completely no bake!
Chicken Taco Dip
Makes 4 Serving. Each Serving: 212 Calories; 8C/8F/26P - 1 Fibre
Ingredients
- 30 Grams Tex Mex Light Shredded Cheese (I used Kraft)
- 1 Cup Romaine lettuce (shredded)
- 25 Grams Green onion, fresh
- 1 Tomato (beef steak)
- 1 Green bell pepper
- 2 tsp Taco seasoning
- 175 Grams Plain Fat free Greek yogurt
- 6 Tbsp Light Cream Cheese (Philadelphia)
- 200 Grams Chicken breast
Instructions
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In a bowl mix together the Greek yogurt, cream cheese, taco seasoning and cooked chicken breast (either shredded or small cubes. Cooked ground chicken breast would work well also.)
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Layer the mixture in the bottom of a dish.
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Chop all of the veggies and layer on top of the dip mixture. Finally, top with the shredded cheese. Chill & enjoy!
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You can also add a layer of salsa if you like! I like to use Pretzel Crisps or Crispy Minis as my vehicle of choice 🙂