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Layered Mexican Dip

a quick and easy dip

Serves: Makes 8 cups of Dip


1 lb (500 g) Saskatchewan ground chicken
2 Tbsp (30 mL) lime juice
2 cloves garlic, minced
1 tsp (5 mL) salt
1/2 tsp (2 mL) pepper
14 oz can (398 mL) kidney beans, drained
1 1/2 cup (625 mL) plain skim milk yogurt, divided
1 package taco seasoning mix, divided
1 Tbsp (15 mL) salsa
1 cup (250 mL) grated old cheddar cheese
1 onion, minced
2 tomatoes, finely chopped


In a non-stick skillet, stir cook chicken, lime juice, garlic, salt, and pepper until chicken is no longer pink and any liquid has evaporated. Remove from the heat and cool.

In a food processor, combine kidney beans, 1/2 cup of yogurt, 2 Tbsp of taco seasoning, and salsa. Blend until smooth. Spread bean mixture on the bottom of a shallow casserole. Spread chicken mixture over beans.

Mix remaining 1 cup of yogurt with remaining taco seasoning. Spread over chicken. Top with grated cheese, minced onion and tomatoes. Refrigerate for at least 1 hour before serving. Serve cold with tortilla chips, bagel chips, or raw vegetables. Makes about 8 cups of dip.