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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.
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
Nutrition factsNutrition information
Recipe Tips
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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