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Tex-Mex Dip Recipe

Photo by: Taste of Home

Here in the Southwest, we enjoy Mexican food. And this delicious dip always get rave reviews...no matter how often I make it. Everyone loves the great combination of chicken, bean dip and assorted toppings.

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24 Servings
Prep: 10 min. + chilling

Ingredients

1 can (10-1/2 ounces) bean dip
3/4 cup sour cream
2 tablespoons taco seasoning
1 can (2-1/2 ounces) sliced ripe olives, drained
1 cup finely chopped cooked chicken
1 medium tomato, seeded and finely chopped
1 green onion, sliced
1 cup (4 ounces) shredded cheddar cheese
Tortilla chips

Directions

Spread bean dip evenly on a 10-in. to 12-in. serving platter; set aside. In a small bowl, combine sour cream and taco seasoning; spread carefully over bean dip.
Sprinkle with olive, chicken, tomato, onion and cheese. Cover and chill for at least 2 hours. Serve with tortilla chips. Yield: 6-8 servings.

Nutrition Facts: 1 serving (2 tablespoons) equals 66 calories, 4 g fat (2 g saturated fat), 17 mg cholesterol, 184 mg sodium, 4 g carbohydrate, trace fiber, 4 g protein.

Tex-Mex Dip published in Country Chicken Cookbook , p5

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Ingredients