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 min
  • total time 3 hr 20 min
  • ingredients 11
  • servings 18

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    240
    (
    Calories from Fat
    110),
    % Daily Value
    Total Fat
    12g
    12%
    (Saturated Fat
    3 1/2g,
    3 1/2%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    25mg
    25%;
    Sodium
    440mg
    440%;
    Total Carbohydrate
    23g
    23%
    (Dietary Fiber
    3g
    3%
      Sugars
    1g
    1%
    ),
    Protein
    8g
    8%
    ;
    % Daily Value*:
    Vitamin A
    6%;
    Vitamin C
    2%;
    Calcium
    4%;
    Iron
    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 Choices:
    1 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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