Mexican Chicken Dip with Lime


18 servings (1/4 cup dip and 1 oz tortilla chips each)


1 (3 ounce) package cream cheese, room temperature
1/3 cup sour cream
3/4 teaspoon grated lime peel
1 (9 ounce) package frozen cooked southwestern-seasoned chicken strips,
thawed, finely chopped (2 cups)
1 (3.8 ounce) can sliced ripe olives, drained
1 (16 ounce) can 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 ounce)
2 tablespoons chopped fresh cilantro, if desired
1 (18 ounce) bag tortilla chips


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.

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.

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.

Additional Information

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.

Estimated Time

Preparation Time: 20 minutes
Total Time: 3 hours 20 minutes

Nutritional Information

1 Serving: Calories 240 (Calories from Fat 110); Total Fat 12 g (Saturated Fat 3 1/2 g, Trans Fat 0 g); Cholesterol 25 mg; Sodium 440 mg; Total Carbohydrate 23 g (Dietary Fiber 3 g, Sugars 1 g); Protein 8 g Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1/2 High-Fat Meat; 1 1/2 Fat Carbohydrate Choices: 1 1/2

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