Disclosure: I was asked to participate in the McCormick Gluten-Free Recipe Mixes Launch as a member of the Healthy Aperture Blogger Network. I received free samples of McCormick Gluten-Free Recipe Mixes from McCormick mentioned in this post. I was compensated for my time. All opinions are my own.
Rich, creamy and bold chicken taco dip made easily in your slow cooker, topped with melty pepper jack. This dip is so full of flavor, you won’t be able to stay away!
I have a confession. I never make my own taco seasoning / pumpkin pie spice / tomato sauce seasonings / etc. I love to cook, but I am honestly all about convenience, and I’m a busy human who needs for things to be quick and easy when I’m cooking at home. Sometimes I feel like, because I have a food blog, I have to be one of those 100% from scratch type cooks. I just can’t live up to that. I mean, I guess I’m somewhere between that cookie dough that’s not just already made, but already cut for you and someone who churns their own butter.
Something that really surprised me when Steve found out he had a gluten intolerance was just how many things contained gluten. I mean, we’re both pretty lucky in the fact that we’re more gluten-get-grouchy than gluten intolerant (well, he is closer to intolerant, but does okay with cross contamination), but even still, so many of the seasonings that we’d used in the past contained flour–what is that about?? We learned to label check like crazy, even things you wouldn’t imagine, and it’s even more important for our friends with Celiac.
We LOVE that McCormick has some of our favorite seasoning mixes that are certified by the National Foundation for Celiac Awareness and they contain no MSG, artificial colors or flavors. The flavors are bold and spot on, and they make it so easy to turn a boring dinner into a flavorful one! I also love that their gluten-free products are the same price as their regular products. Eating gluten-free can get soooo expensive (hellloooo $5 for a loaf of bread…), and it’s really refreshing to finally have a product that has the same cost.
This dip couldn’t be easier–I just took some chicken breasts, a can of refried beans, a block of cream cheese and the McCormick gluten-free taco seasoning and threw ’em in the crockpot. I added some Greek yogurt after they were done cooking then topped it with pepper jack cheese that I put in the oven on broil until it got all bubbly and dreamy. The taste and the texture were absolutely amazing. I couldn’t stop eating it, and ended up eating dip for dinner. Oh well, I guess there’s worse things. 😉
- 1 pound chicken breast
- 1 x 16 ounce can refried beans (I used fat free)
- 3 cups salsa
- 8 ounces reduced fat cream cheese, softened and cut into 1" cubes
- 2-3 tablespoons McCormick Gluten-Free Taco Seasoning
- 1/2 cup nonfat plain Greek yogurt
- 1 cup shredded pepper jack cheese
- 1 jalapeno, sliced (optional for serving)
- corn tortilla chips for serving
- Place chicken breasts at the bottom of your slow cooker. Cover with beans, salsa, cream cheese and taco seasoning. Cook on low for 4-5 hours, stirring once in between if possible.
- Remove chicken and shred. Take about a tablespoon of warm dip and mix into Greek yogurt to temper, then add Greek yogurt and stir to combine.Stir in shredded chicken. Transfer to an oven safe serving dish and top with shredded cheese. Cook on broil until cheese starts to brown and bubble, about 3-4 minutes. Watch carefully to avoid burning.
- Top with sliced jalapeno and serve immediately with chips. Leftovers may be refrigerated in an airtight container for 5-7 days.
Other gluten-free seasoning options include Gluten-Free Chili Seasoning, Gluten-Free Turkey Gravy, and Gluten-Free Brown Gravy. For more from McCormick, you can follow them on Facebook, Pinterest and Instagram!