Mexican Chicken Dip with Lime

Mexican Chicken Dip with Lime

Every mouthful of this layered dip, made easy with pre-seasoned frozen chicken strips, explodes with Southwestern spices and citrus tang.

Prep Time

20

Minutes

Total Time

3:20

Hrs:Mins

Makes

18

servings

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
  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.
Makes 18 servings (1/4 cup dip and 1 oz tortilla chips each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
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:

1 Serving (1 Serving)
  • Calories 240
    • (Calories from Fat 110),
  • Total Fat 12g
    • (Saturated Fat 3 1/2g,
    • Trans Fat 0g),
  • Cholesterol 25mg;
  • Sodium 440mg;
  • Total Carbohydrate 23g
    • (Dietary Fiber 3g,
    • Sugars 1g),
  • Protein 8g;
Percent Daily Value*:
    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 Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.