Mexican Chicken DipReport Violation
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.
Makes 18 Servings