Chicken "Margarita" Dip

This creamy baked Mexican chicken dip combines your favorite flavors - cheesy spiced chicken, fresh salsa and lime - served with WHEAT THINS for dipping.

Prep time:

0 min

Total time:

0 min

Servings:

Makes 26 servings, 2 Tbsp. dip and 11 WHEAT THINS each.

Ingredient list

1 large lime, divided
2 pkg. (8 oz. each) Neufchatel cheese, softened
1½ cups shredded cooked chicken
1 cup shredded cheddar and Monterey Jack cheeses
1 tsp. ground cumin
¼ cup pico de gallo
WHEAT THINS Big Snacks

Directions

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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