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Loaded Paleo Chicken Taco Dip {Whole30, Keto} Recipe

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4.2 from 69 reviews

This Loaded Paleo Chicken Taco Dip is a flavorful, layered dish perfect for Whole30 and Keto diets. Featuring shredded chicken seasoned with a zesty blend of spices, creamy guacamole, and a spicy chipotle ranch, this dip delivers bold Mexican-inspired flavors in a wholesome, paleo-friendly format. It’s ideal for dipping fresh veggies, sweet potato fries, or tostones, making it a perfect appetizer or snack for gatherings.

Ingredients

Chicken:

  • 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 jalapeno 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 Ingredients:

  • 1/2 cup salsa (Whole30/Keto 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 oil, sea salt, lime juice, chili powder, onion powder, garlic powder, chipotle powder, and cumin until fully combined. Toss this mixture with the cooked, shredded chicken until evenly coated with the marinade and set aside.
  2. Make the Guacamole: In a separate bowl, mash the avocados thoroughly. Add minced onion, garlic, jalapeño pepper, fresh lime juice, chopped cilantro, and sea salt. Mix these ingredients well to form a creamy guacamole, adjusting seasoning to taste.
  3. Prepare the Chipotle Ranch: In a small bowl, whisk together homemade mayo, lime or lemon juice, onion powder, garlic powder, dried chives, chipotle powder, and paprika until smooth and evenly blended to create a flavorful chipotle ranch dressing.
  4. Assemble the Dip: Using an 8×8 inch dish or a similarly sized container, layer the ingredients beginning with the guacamole at the base. Next, add the seasoned shredded chicken, spread the chipotle ranch evenly over the top, followed by the salsa, shredded Brussels sprouts (or lettuce/cabbage), and thinly sliced jalapeño peppers. Garnish with additional fresh cilantro if desired.
  5. Serve: Serve the loaded chicken taco dip immediately with fresh-cut veggies, sweet potato fries, or tostones for dipping. Leftovers should be stored in an airtight container in the refrigerator and consumed within 3 days.

Notes

  • Use cooked chicken breast shredded for best texture and protein content.
  • Customize spiciness by adjusting jalapeño quantity or omitting chipotle powder if preferred milder.
  • Ensure salsa used is compliant with Whole30 and Keto guidelines, avoiding added sugars.
  • Leftover dip can be refrigerated up to 3 days in airtight container.
  • To make homemade mayo, blend egg yolks, olive oil or avocado oil, lemon juice, and seasoning until thick and creamy.
  • Serve with crunchy vegetables or compliant sides like sweet potato fries or plantain tostones for a satisfying snack or appetizer.

Find it online: https://deliciousyum.com/loaded-paleo-chicken-taco-dip-whole30-keto-recipe/