Loaded Chicken Taco Dip {Paleo, Whole30, Keto} Recipe

Introduction

This Loaded Chicken Taco Dip is a flavorful and satisfying option that fits perfectly into Paleo, Whole30, and Keto lifestyles. Packed with spiced shredded chicken, creamy guacamole, and a smoky chipotle ranch, it’s ideal for gatherings or a tasty snack.

Ingredients

• 2 cups chicken breasts (cooked and shredded)
• 1/4 cup avocado oil or light olive oil
• 1/2 tsp sea salt
• Juice of 2 small limes (about 1 1/2 tbsp)
• 2 tsp chili powder
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/4 tsp chipotle powder
• 1/2 tsp cumin
• 2 avocados
• 1/4 cup onion (minced)
• 2 clove garlic (minced)
• 1 medium jalapeno pepper (minced)
• 2 Tbsp fresh lime juice (or to taste)
• 2 Tbsp chopped fresh cilantro (plus more for garnish)
• Sea salt (to taste)
• 1 cup homemade mayo
• 2 tsp fresh lime juice or lemon juice
• 1 tsp onion powder
• 1 tsp garlic powder
• 2 tsp dried chives
• 1/2 tsp chipotle powder
• 1/2 tsp paprika
• 1/2 cup salsa (compliant)
• 1/3 cup shredded Brussels sprouts (or lettuce, or cabbage)
• 2-3 jalapeño peppers (thinly sliced)
• Additional cilantro (for garnish, if desired)

Instructions

1. Step 1: In a bowl, whisk together the avocado oil, sea salt, lime juice, chili powder, onion powder, garlic powder, chipotle powder, and cumin until well combined. Toss this mixture with the cooked, shredded chicken to coat evenly.
2. Step 2: Prepare the guacamole by mashing the avocados with minced onion, garlic, jalapeño, fresh lime juice, chopped cilantro, and sea salt to taste.
3. Step 3: In a small bowl, whisk together the homemade mayo, lime or lemon juice, onion powder, garlic powder, dried chives, chipotle powder, and paprika to make the chipotle ranch dressing.
4. Step 4: In an 8 x 8 inch dish or similar size container, layer the ingredients in this order: guacamole, spiced shredded chicken, chipotle ranch, salsa, shredded Brussels sprouts, thinly sliced jalapeños, and additional cilantro for garnish if desired.
5. Step 5: Serve immediately with fresh-cut vegetables, sweet potato fries, or tostones for dipping.

Tips & Variations

• Use lettuce or cabbage instead of Brussels sprouts for a different crunch and texture.
• Adjust the amount of jalapeños according to your heat preference or substitute with milder peppers.
• Make the chicken ahead of time and keep it chilled to save prep time on serving day.
• Homemade mayo can be replaced with store-bought compliant mayo for convenience.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, it’s best to remove fresh toppings like jalapeños and Brussels sprouts and add them back fresh before serving to maintain texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken for this recipe?

Yes, rotisserie chicken works well and saves time. Just shred the chicken and toss it with the spiced oil mixture as directed.

Is this dip suitable for freezing?

Freezing is not recommended as the avocado and fresh ingredients will lose their texture and flavor when thawed.

Loaded Chicken Taco Dip {Paleo, Whole30, Keto} Recipe

Print Recipe

★★★★★

4.7 from 133 reviews

This Loaded Chicken Taco Dip is a flavorful, paleo, Whole30, and keto-friendly appetizer perfect for gatherings or a healthy snack. It combines shredded chicken seasoned with zesty spices, creamy guacamole, and a smoky chipotle ranch, layered with fresh salsa and crunchy vegetables for a vibrant, satisfying dip.

• Author: Anna
• Prep Time: 15 minutes
• Cook Time: 0 minutes (assuming pre-cooked chicken)
• Total Time: 15 minutes
• Yield: 6 servings 1x
• Category: Appetizer
• Method: No-Cook
• Cuisine: Mexican-inspired
• Diet: Paleo

Ingredients

Scale 1x2x3x

Chicken Mixture

• 2 cups chicken breasts (cooked and shredded)
• 1/4 cup avocado oil or light olive oil
• 1/2 tsp sea salt
• Juice of 2 small limes (about 1 1/2 tbsp)
• 2 tsp chili powder
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/4 tsp chipotle powder
• 1/2 tsp cumin

Guacamole

• 2 avocados
• 1/4 cup onion (minced)
• 2 cloves garlic (minced)
• 1 medium jalapeño pepper (minced)
• 2 Tbsp fresh lime juice (or to taste)
• 2 Tbsp chopped fresh cilantro (plus more for garnish)
• Sea salt (to taste)

Chipotle Ranch

• 1 cup homemade mayo
• 2 tsp fresh lime juice or lemon juice
• 1 tsp onion powder
• 1 tsp garlic powder
• 2 tsp dried chives
• 1/2 tsp chipotle powder
• 1/2 tsp paprika

Additional Toppings

• 1/2 cup salsa (compliant)
• 1/3 cup shredded Brussels sprouts (or lettuce, or cabbage)
• 2–3 jalapeño peppers (thinly sliced)
• Additional cilantro for garnish (if desired)

Instructions

1. Prepare the Chicken: In a bowl, whisk together the avocado or olive oil, sea salt, lime juice, chili powder, onion powder, garlic powder, chipotle powder, and cumin until fully combined. Toss the shredded cooked chicken in this seasoning mixture to coat evenly and set aside.
2. Make the Guacamole: In a separate bowl, mash the avocados together with minced onion, garlic, jalapeño, fresh lime juice, chopped cilantro, and sea salt to taste until smooth but still chunky. Adjust seasoning as preferred.
3. Whisk the Chipotle Ranch: Combine the homemade mayo, lime or lemon juice, onion powder, garlic powder, dried chives, chipotle powder, and paprika in a small bowl. Whisk well until the mixture is smooth and evenly blended.
4. Assemble the Dip: Using an 8 x 8 inch dish or similarly sized container, layer the ingredients. Start with the guacamole as the base, followed by the seasoned chicken, then the chipotle ranch, salsa, shredded Brussels sprouts, sliced jalapeño peppers, and finally garnish with additional chopped cilantro if desired.
5. Serve and Store: Serve immediately with fresh cut vegetables, sweet potato fries, or tostones for dipping. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Notes

• Use cooked chicken breasts shredded finely for best texture and flavor absorption.
• For the mayo, use paleo-compliant or homemade to keep the recipe Whole30 and keto-friendly.
• Adjust jalapeño quantity according to your heat preference.
• Salsa should be compliant with paleo and Whole30 guidelines; preferably homemade or store-bought without added sugar.
• This dip can be served chilled or at room temperature.
• Leftovers should be refrigerated promptly and consumed within 3 days for freshness and safety.

Keywords: chicken taco dip, paleo dip, Whole30 appetizer, keto chicken dip, guacamole dip, chipotle ranch dip, healthy party dip, low carb dip