refried beans, spicy
cream cheese, low-fat (8oz)
sour cream, lite (16oz)
taco seasoning mix (i use low sodium)
tomatoes and chiles
taco seasoning mix
salsa (your choice)
mexican blend shredded cheese (i use 2 bags, i love cheese!)
iceberg lettuce head
sliced jalapeno peppers (optional - on the side)
cholula hot sauce (optional - on the side)
sliced black olives (optional - i don't like them at all, but for others...)
scoops tortilla chips (or other chips)
1This recipe makes enough for a decent sized party. Please don't think that you will have a lot left over. I always have to make extra if I want to have some at home! All of these ingredients can be played around with. Make it your own, but this is how I do it! I really hope you try it and enjoy! :o)
2Saute/fry/whatever the ground chicken as you would ground beef. You can follow the packet directions for this, however to this budding saucy yumminess, add the Ro-Tel (or any tomatoes with chilis) and the black beans. You can also, if you feel the need add some fresh onion and/or pepper to this. It's up to you! When all done, set to the side to cool off a little.
3In a regular 9X13 pan (I always use foil... less dishes leaves a happier cook!) spread out the refried beans. This is not a MUST HAVE for the recipe, but it makes it heartier and REALLY ups the protein!
4In a large mixing bowl, blend the cream cheese, sour cream, and 2 packets of taco seasoning. I use my hand mixer and just whip the crap out of it til it's all blended! Then spread on top of the refried bean layer.
5Now that you have 2 solid layers down and your ground chicken mixture has cooled, spread the chicken down as layer #3. Then spread whatever salsa you decided on over that.
6At this point, I typically cover it in foil and put it in the fridge until I'm ready to go to wherever it is I'm taking this dip. I, personally, prefer to add the lettuce and cheese on right before serving. I can't stand wilty lettuce. It grosses me out, so I usually cut the lettuce (shred) right before putting it out.