7-layer dips have been the rage for years, and the cold version is available at most grocery store deli counters. But the hot version is the best, and is often served at Superbowl or big game parties in front of the big screen television or as a pot luck dish for fun family and friend gatherings. This delicious Baked 9-layer Fajita Chicken Dip includes extra layers that add texture and flavor. You’ll never serve a plain 7-layer dip again.

This easy dip can be assembled ahead; make the guacamole, shred the lettuce, chop the tomatoes, mix the sour cream, and drain the olives ahead. If you can’t find salt-free fajita seasoning, you can make your own (I always do); the recipe is included in this article.

12 Servings

1 16 oz. can refried beans
2 cups Fajita Chicken from the Basic Instant Pot Chicken Fajita Module
1 cup medium salsa
2 cups cheddar jack cheese

2 cups guacamole
2 cups Shredded Lettuce
1 large tomato, chopped
2 1/4 ounces can sliced olives
1 cup sour cream, mixed with 2 teaspoons salt free fajita seasoning

Tortilla chips

1. Preheat oven to 350°.
2. Spread the refried beans over the bottom of a 2-quart shallow baking dish.
3. Scatter the fajita chicken over the beans.
4. Pour the salsa evenly over the fajita chicken and sprinkle with the cheese.
5. Bake about 30 minutes or until bubbly. Remove from the oven.
6. Spread the guacamole over the melted cheese; sprinkle with the lettuce, tomato, and olives. Dot with the sour cream and serve immediately.

Amount Per Serving
Calories 291 Calories from Fat 173
Percent Total Calories From: Fat 60% Protein 21% Carb. 20%

Nutrient Amount per Serving
Total Fat 19 g
Saturated Fat 6 g
Cholesterol 46 mg
Sodium 545 mg
Total Carbohydrate 14 g
Dietary Fiber 2 g
Sugars 0 g
Protein 15 g

Vitamin A 11% Vitamin C 17% Calcium 0% Iron 7%
Salt Free Fajita Seasoning

2 tablespoons paprika
1 tablespoon chili powder
1 tablespoon whole oregano
2 teaspoons ground cumin
2 teaspoons garlic powder
1 teaspoon crushed chipotle pepper
1 teaspoon cayenne
1 teaspoon ground black pepper
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary


Mix all ingredients in a bullet blender; process until well mixed and finely ground. Store in an airtight container.