Skip the seven-layer dip and whip up a shortcut recipe for Rotisserie Chicken Taco Dip starring a tangy cream cheese base, guacamole, tomatoes, seasoned chicken and more.
Taco dip holds a special place in my heart as one of the first recipes I ever learned to make solo. This particular recipe has been on my rotation for more than 15 years, and thankfully, with just a 20-minute prep time, it’s as quick and easy as it is delicious.
How to Make Chicken Taco Dip with Cream Cheese
The cream cheese base really is the tangy anchor that brings this entire dip together. It’s whipped with lime juice and lime zest to add a simple punch of citrusy flavor that ties together all of the other ingredients.
Unlike a vertically-stacked traditional layered taco dip, my taco dip is wide and round, which means every dip yields a chip fully loaded with alllll of the chicken taco dip components.
How to Make Quick Taco Dip
The cook time clocks in at a big ol’ “0” for this recipe because we rely on my favorite store-bought secret weapon: rotisserie chicken. You could definitely shred the chicken and keep it simple sans any other flavorings, but tossing it with taco seasoning gives this recipe extra flavor in every bite.
The beauty of this recipe is that it also is easy to customize. Not a tomato fan? Swap in diced bell peppers. Can’t stand olives? Leave ’em off! Ready for some heat? Add a layer of your favorite hot sauce for a fiery kick!
- 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 tomatoes
- 1/3 cup sliced black olives
- 2 scallions, green parts only, sliced
- Tortilla chips, for serving
- Discard the skin and bones from the rotisserie chicken and shred the meat.
- In a large bowl, whisk together the taco seasoning with ¼ cup hot water. Add the shredded chicken and toss to combine.
- In a separate medium bowl, stir together the cream cheese, lime zest and lime juice. (This can also be done in a stand mixer fitted with the paddle attachment.)
- Using a spatula, transfer the cream cheese mixture into the center of a large serving platter, spreading it into about a 1/2-inch thick layer that’s a minimum of 6 inches in diameter. (See Kelly’s Note.)
- Spread the guacamole in a ring around the cream cheese. Arrange the tomatoes in a ring inside the guacamole. Arrange the chicken around the outside edge of the guacamole. Sprinkle the olives and scallions atop the chicken. Serve with tortilla chips for dipping.
- Depending on the size and shape of your serving platter, you can spread the cream cheese into a circle, square, rectangle or even a football shape.
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