Mexican Chicken Dip With Lime |
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Prep Time: 0 Minutes Cook Time: 3 Minutes |
Ready In: 3 Minutes Servings: 8 |
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This is a great mexican dip. Calls for souhtwestern-flavored chicken strips which are great in a hurry, but, I find them too expensive for as often as we use them, so, I keep plenty of boneless chicken tenderloins on hand, and saute them and season myself. Read more . (see Garlic and Lime Chicken Fajitas Garlic And Lime Chicken Fajitas) Ingredients:
3 oz cream cheese, softened |
1/2 c sour cream |
1/4 t lime zest |
9 oz frozen southwestern seasoned chicken strips, defrosted and heated through) |
1 small can sliced ripe olives, drained |
1 - 16 oz can refried beans |
1/2 c salsa |
1 med, tomato, chopped |
1 c shredded cheese, any flavor (we use mexican 4 cheese blend) |
cilantro for garnish |
1 bag totilla chips |
Directions:
1. Line 9 pie plate with plastic wrap, leaving enough hanging over to securely fold over dip
2. In small bowl, combine cream ceese and sour cream until well-blended
3. Stir in lime zest
4. Spread into lined pie plate
5. Sprinkle chicken and olives over cream cheese mixture
6. Put refried beans in a bowl and stir to soften
7. Spread over chicken
8. Cover with plastic wrap and chill 3 hours
9. To serve, unwrap, and turn upside down onto 10 flat serving platter
10. Top with tomato, cheese, salsa and cilantro
11. Serve with chips
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