Mexican Chicken Dip with Lime

  • Prep Time 20 min
  • Total Time 3 hr 20 min
  • Servings 18

Ingredients

Ingredients

1
package (3 oz) cream cheese, softened
1/3
cup sour cream
3/4
teaspoon grated lime peel
1
package (9 oz) frozen cooked southwestern-seasoned chicken strips, thawed, finely chopped (2 cups)
1
can (3.8 oz) sliced ripe olives, drained
1
can (16 oz) Old El Paso™ refried beans
1/3
cup Old El Paso™ Thick 'n Chunky salsa
1
medium Italian plum tomato, chopped
1/2
cup shredded Cheddar cheese (2 oz)
2
tablespoons chopped fresh cilantro, if desired
1
bag (18 oz) tortilla chips

Directions

Directions

  • 1 Line 9-inch pie pan with plastic wrap, allowing wrap to extend over edge of pan. In small bowl, mix cream cheese and sour cream until well blended. Stir in lime peel. Spread mixture in pie pan.
  • 2 Sprinkle chicken and olives over cream cheese mixture. In small bowl, stir refried beans to soften. Spread beans over chicken mixture. Cover with plastic wrap; refrigerate at least 3 hours but no longer than 6 hours.
  • 3 To serve, unmold dip onto 10-inch flat serving platter; remove plastic wrap. Top dip with salsa, tomato, cheese and cilantro. Serve with tortilla chips.

Notes










Tips

Expert Tips

Vary this dip as you like -- use Monterey Jack cheese instead of Cheddar, sliced green onions instead of olives or diced avocado instead of tomato.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
240
Calories from Fat
110
% Daily Value
Total Fat
12g
19%
Saturated Fat
3 1/2g
18%
Trans Fat
0g
Cholesterol
25mg
8%
Sodium
440mg
18%
Total Carbohydrate
23g
8%
Dietary Fiber
3g
10%
Sugars
1g
Protein
8g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
2%
2%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.