Mexican Chicken Dip with Lime

Name: Mexican Chicken Dip with Lime
Prep time: 3 h 20 min
Cook time: 3 h 20 min
Total time: 3 h 20 min
Yield: 18
Cuisine: Mexican
Ingredients: 255 grams package frozen cooked southwestern-seasoned chicken strips, thawed, finely chopped (2 cups); 85 grams package cream cheese, softened; 2 Tbsps chopped fresh cilantro, if desired; 1 teaspoons grated lime peel; 108 grams can sliced ripe olives, drained; 1 medium Italian plum tomato, chopped; 454 grams can Old El refried beans; 79 milliliters Old El Thick n Chunky salsa; 57 grams 1/2 cup shredded Cheddar cheese; 79 milliliters sour cream; 510 grams bag tortilla chips

Mexican Chicken Dip with Lime might be just the hor d'oeuvre you are searching for. This recipe makes 18 servings with 219 calories, 8g of protein, and 11g of fat each. This recipe covers 6% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free diet. Head to the store and pick up cream, cheddar cheese, olives, and a few other things to make it today. The Super Bowl will be even more special with this recipe. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes roughly 3 hours and 20 minutes.

Instructions

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.

Ingredients you will need

Cream Cheese

Sour Cream

Lime Peel

Wrap

Equipment you will use

Plastic Wrap

Pie Form

Bowl

Frying Pan

Spread mixture in pie pan.

Ingredients you will need

Spread

Equipment you will use

Pie Form

Sprinkle chicken and olives over cream cheese mixture. In small bowl, stir refried beans to soften.

Ingredients you will need

Refried Beans

Cream Cheese

Whole Chicken

Olives

Equipment you will use

Bowl

Spread beans over chicken mixture. Cover with plastic wrap; refrigerate at least 3 hours but no longer than 6 hours.

Ingredients you will need

Whole Chicken

Spread

Beans

Wrap

Equipment you will use

Plastic Wrap

To serve, unmold dip onto 10-inch flat serving platter; remove plastic wrap. Top dip with salsa, tomato, cheese and cilantro.

Ingredients you will need

Cilantro

Cheese

Tomato

Salsa

Wrap

Dip

Equipment you will use

Plastic Wrap

Serve with tortilla chips.

Ingredients you will need

Tortilla Chips

Equipment

Ingredients

Servings:

255grams

package frozen cooked southwestern-seasoned chicken strips, thawed, finely chopped (2 cups)85grams

package cream cheese, softened 2Tbsps

chopped fresh cilantro, if desired 1teaspoons

grated lime peel 108grams

can sliced ripe olives, drained 1medium

Italian plum tomato, chopped 454grams

can Old El refried beans 79milliliters

Old El Thick 'n Chunky salsa 57grams

1/2 cup shredded Cheddar cheese 79milliliters

sour cream 510grams

bag tortilla chips

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Alexana Revana Vineyard Pinot Noir. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 42 dollars per bottle.