Every mouthful of this layered dip, facilitated with pre-seasoned frozen chicken strips, takes off with Southwestern spices and citrus tang.
Ingredients: 1 plan (9 oz) frozen cooked southwestern-seasoned chicken strips, thawed, finely sliced (2 cups),1 bundle (3 oz) cream cheese, softened,2 tablespoons sliced fresh cilantro, if wanted,3/ 4 teaspoon grated lime peel,1 can (3.8 oz) sliced ripe olives, drained pipes,1 medium Italian plum tomato, sliced,1 can (16 oz) Old El refried beans,1/ 3 cup Old El Thick ‘n Chunky salsa,1/ 2 cup shredded Cheddar cheese (2 oz),1/ 3 cup sour cream,1 bag (18 oz) tortilla chips
Directions: Line 9-inch pie pan with plastic wrap, enabling wrap to extend over edge of pan. In small bowl, mix cream cheese and sour cream up until well mixed. Stir in lime peel. Spread mixture in pie pan., Sprinkle chicken and olives over cream cheese mix. In little bowl, stir refried beans to soften. Spread beans over chicken mixture. Cover with cling wrap; refrigerate a minimum of 3 hours however no longer than 6 hours., To serve, unmold dip onto 10- inch flat serving plate; eliminate cling wrap. Top dip with salsa, tomato, cheese and cilantro. Serve with tortilla chips.