Layered Mexican Dip With Chicken
3 boneless, skinless chicken breasts - cube cut
1 8oz package of cream cheese
1/2 to 1 jar of mild salsa - mild
1 packet of taco seasoning
1/2 cup of cheddar cheese
1 can of black beans
2 tbsp olive oil - for cooking chicken
Tomatoes diced for finishing touch
Lettuce - optional
Olives - optional
Place oil in a hot skillet on medium heat. Add chicken and cook til done and there is no more pink. Drain (if needed) and set aside.
Add 3/4 cups of water to skillet and taco seasoning stirring til blended. Add chicken back to pan and coat all the pieces with the seasoning. Simmer for a few minutes and take off heat.
Spread cream cheese onto the bottom of a pie plate or square casserole dish.
Layer black beans, salsa, chicken, cheese, (in that order). Top with lettuce, olives, and diced tomatoes if you want to use those options. Cover and refrigerate at least 1 hour before serving
Serve with tortilla chips for dipping.
An original by Crystal