Mexican Chicken Dip with Lime

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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

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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