Mexican Chicken Dip with Lime

Prep 20 min
Total 3 hr 20 min
Servings 18

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

By Betty Crocker Kitchens

Updated November 10, 2011

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

Steps

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.

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 Facts

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%
Potassium: 140mg; 4%
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;