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Chicken-Taco-Dip

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

  1. 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.)

  2. Layer the mixture in the bottom of a dish.

  3. Chop all of the veggies and layer on top of the dip mixture. Finally, top with the shredded cheese. Chill & enjoy!

  4. 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 :)