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Delicious Chicken Corn and Veggie Dip

After school, instead of simply offering kids store-bought salsa alongside tortilla chips,whip up this hearty, veggie and protein-infused concoction for their delight. While it’s dubbed a dip, its actually a chunkier recipe, that uses a spoon for serving. This versatile recipe can accompany tortilla chips or be scooped into a taco shell or wrapped in a tortilla, paired with fresh guacamole and sour cream. For an alternative flavor twist, experiment with basil as a garnish instead of the usual parsley.


  • 1 tablespoon olive oil
  • 2 shallots or 1 small yellow onion, chopped
  • 1 red bell pepper, chopped
  • 2 ears corn, kernels sliced off cob
  • 1 large zucchini, chopped
  • 1 cup shelled edamame
  • 1/2 cup chopped cooked chicken
  • 1/4 cup chopped fresh parsley or basil
  • 1/4 cup shredded Colby-Monterey Jack cheese, divided
  • Salt and ground black pepper to taste
  • Guacamole and sour cream (optional)


  1. Heat olive oil in a large skillet over medium heat. Add onion and red pepper and cook, stirring, until softened, about 3 minutes.
  2. Add corn, zucchini, edamame, and chicken to onion mixture. Cook, stirring, until vegetables are crisp-tender, about 5 minutes.
  3. Remove skillet from heat. Sprinkle parsley and about half the cheese over vegetables and toss to mix. Season with salt and pepper if desired.
  4. Transfer vegetable mixture to a serving dish and top with remaining cheese.
  5. Serve with tortilla chips, tortillas, or taco shells. Add guacamole and sour cream if desired.

This protein and veggie packed dip is a great alternative to store-bought salsa and makes for a tasty, nutritious after school snack.