Mexican Chicken Dip with Lime

Gluten Free
Health score
1%
Mexican Chicken Dip with Lime
200 min.
18
215kcal

Suggestions


Looking for a crowd-pleasing appetizer that will elevate your next gathering? Look no further than this delightful Mexican Chicken Dip with Lime! Perfectly gluten-free and bursting with flavor, this dip is sure to be a hit at any party or casual get-together. With its creamy texture and zesty lime kick, it’s a fantastic way to start off your meal or enjoy as a snack.

This recipe combines the richness of cream cheese and sour cream with the savory goodness of southwestern-seasoned chicken and refried beans, creating a dip that is both satisfying and delicious. The addition of fresh ingredients like chopped tomatoes and cilantro adds a refreshing touch, while the tangy salsa brings everything together in a burst of flavor. Plus, it’s easy to prepare ahead of time, allowing you to spend more time with your guests and less time in the kitchen.

With 18 servings, this dip is perfect for larger gatherings, and at just 215 calories per serving, you can indulge without the guilt. Serve it alongside crispy tortilla chips for the ultimate snacking experience. Whether you’re hosting a game day party, a family reunion, or just a cozy night in, this Mexican Chicken Dip with Lime is sure to impress and satisfy everyone’s cravings!

Ingredients

  • oz cream cheese softened
  • 0.3 cup cream sour
  • 0.8 teaspoon lime zest grated
  • oz chicken tenderloins frozen thawed cooked finely chopped (2 cups)
  • 3.8 oz olives ripe drained sliced canned
  • 16 oz refried beans traditional canned
  • 0.3 cup salsa thick
  • medium plum tomatoes italian chopped
  • oz cheddar cheese shredded
  • tablespoons cilantro leaves fresh chopped
  • 18 oz tortilla chips 

Equipment

  • bowl
  • frying pan
  • plastic wrap
  • pie form

Directions

  1. 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.
  2. Spread mixture in pie pan.
  3. Sprinkle chicken and olives over cream cheese mixture. In small bowl, stir refried beans to soften.
  4. Spread beans over chicken mixture. Cover with plastic wrap; refrigerate at least 3 hours but no longer than 6 hours.
  5. To serve, unmold dip onto 10-inch flat serving platter; remove plastic wrap. Top dip with salsa, tomato, cheese and cilantro.
  6. Serve with tortilla chips.

Nutrition Facts

Calories215kcal
Protein13.49%
Fat44.05%
Carbs42.46%

Properties

Glycemic Index
10.83
Glycemic Load
0.78
Inflammation Score
-3
Nutrition Score
5.2747826148634%

Flavonoids

Hesperetin
0.04mg
Naringenin
0.03mg
Luteolin
0.03mg
Quercetin
0.04mg

Nutrients percent of daily need

Calories:215.4kcal
10.77%
Fat:10.69g
16.45%
Saturated Fat:2.99g
18.69%
Carbohydrates:23.18g
7.73%
Net Carbohydrates:20.27g
7.37%
Sugar:1.49g
1.66%
Cholesterol:19.51mg
6.5%
Sodium:416.23mg
18.1%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:7.36g
14.73%
Phosphorus:118.92mg
11.89%
Fiber:2.92g
11.67%
Selenium:7.34µg
10.48%
Vitamin E:1.41mg
9.43%
Vitamin B3:1.82mg
9.08%
Vitamin B6:0.18mg
8.83%
Magnesium:30.98mg
7.74%
Calcium:75.09mg
7.51%
Vitamin K:6.89µg
6.56%
Vitamin B5:0.61mg
6.07%
Vitamin A:225.94IU
4.52%
Iron:0.78mg
4.35%
Zinc:0.64mg
4.3%
Potassium:141.44mg
4.04%
Vitamin B2:0.07mg
4.04%
Vitamin B1:0.06mg
3.73%
Copper:0.05mg
2.32%
Folate:6.23µg
1.56%
Vitamin B12:0.08µg
1.35%