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.

Recipe Tips

Use Your Grill
Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid. Heat grill to 350°F. Spread Neufchatel cheese mixture onto bottom of medium cast-iron skillet, or heavy disposable 9-inch square foil pan sprayed with cooking spray; cover with foil. Place on grate over unlit area; cover. Grill 20 to 25 min. or until heated through, monitoring for consistent grill temperature. Top with pico de gallo and reserved lime slices. Serve with WHEAT THINS.
Substitute
Prepare using shredded reduced-fat Colby and Monterey Jack cheese.
Special Extra
Sprinkle additional 1/2 cup shredded cheese over dip before baking as directed.

Nutrition factsNutrition information

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