Let's whip it up
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This creamy baked Mexican chicken dip combines your favorite flavors - cheesy spiced chicken, fresh salsa and lime - served with WHEAT THINS for dipping.
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Heat oven to 350°F. Cut 2 thin slices from lime, then cut in half; reserve for later use.
Grate 1 tsp. zest, then squeeze 2 tsp. juice from remaining lime piece. Mix lime zest and juice with Neufchatel cheese, chicken, shredded cheese and cumin until blended. Spread onto bottom of ovenproof medium skillet sprayed with cooking spray.
Bake 20 to 25 min. or until heated through.
Top with pico de gallo and reserved lime slices.
Serve with WHEAT THINS.
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