Have a Margarita with your guacamole. Photo courtesy Cazadores Tequila.



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KAREN HOCHMAN is Editorial Director of THE NIBBLE.



January 2007
Updated November 2009

Product Reviews / Main Nibbles / Salsas & Dips

Guacamole Recipes

Page 3: Guacamole & Chicken Salad, Layered Taco Dip


This is Page 3 of a five-page article. Click on the black links below to visit other pages.


Guacamole Recipes

These recipes are courtesy of Yucatan Guacamole. You can find more on the Yucatan Foods website,

Guacamole & Chicken Salad

This salad is reminiscent of the popular “Taco Dip” recipe, which follows. Makes 4 servings.


  • 1 cup Yucatan Guacamole
  • 1 head lettuce, chopped
  • 2 tablespoons chopped canned green chilies, drained
  • 1 tablespoon chopped green onion (scallion)
  • 3 cups diced cooked chicken, chilled
  • 4 tablespoons vinaigrette or Italian salad dressing
  • 1/3 cup sour cream
  • 1/2 cup Monterey Jack cheese, shredded
  • 1 cup pitted Picholine or Mediterranean black olives, sliced (or purchase sliced canned olives, but the flavor is more bland)
  • 1 pint box grape or cherry tomatoes
  • Salt and fresh-ground pepper, to taste


  1. Mix lettuce, green chilies, green onion and chicken with Italian salad dressing.
  2. Sprinkle with salt and pepper.
  3. Spoon into salad bowl or 9 x 13 inch casserole.
  4. Spread with sour cream. Cover with layer of Yucatan Guacamole.
  5. Sprinkle with cheese & garnish with olives & tomatoes. Cover and refrigerate for 2 hours. Serve.

Layered Taco Dip

Makes 40 servings assuming 16 chips/crackers each and 2 tablespoons of dip.


  • 1 cup Yucatan Salsa
  • 1 cup Yucatan Guacamole
  • 1 can refried beans
  • 1 cup sour cream
  • ¼ cup chopped green onions
  • ¼ cup sliced, pitted black olives
  • ¼ cup sliced jalapeño peppers
  • Fresh cilantro
  • Tortilla chips, tortillas or crackers


  1. Spread refried beans on large serving plate or in a glass bowl.
  2. Top with layers in this order: sour cream, Yucatan Salsa and Yucatan Guacamole.
  3. Sprinkle with green onions, olives and jalapeños.
  4. Refrigerate until ready to serve. Sprinkle with chopped, fresh cilantro. Serve as a dip or spread on a tortilla.

The salsas keep fresh for several weeks after opening. Our guacamole didn’t last that long, but the recipe contains natural substances that slow down the browning enzymes in avocado, so the guacamole will stay green for three to five days after the package is opened. To keep it fresh longer, there’s the trick of squeezing fresh lime on the surface...but who could keep it longer?


Continue To Page 4: Yucatan Salsa

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