Newton Citizen

This Mexican dip can serve up to 18 guests at your next gathering.

In our household, we have tacos, or some other type of Mexican food, at least one night a week. We aren't picky -- hard shell tacos, soft shell tacos, nachos, quesadillas -- we eat it all.

We love Mexican so much that we even had a taco bar at our wedding reception. So I shouldn't have been surprised when Conyers resident Rita Wasson made this awesome Mexican dip for my baby shower at First Baptist Church of Lithonia. Rita, by the way, also happened to cater our wedding, so she knew I would love the Mexican dip, and she was spot on.

As she described to me how to make it, I realized I couldn't have asked for an easier recipe to put in my recipe box. Being a new mommy, I've learned just how precious time is, so this recipe goes in the top five of my favorite easiest appetizers to serve at any function.

Mexican chicken dip

Start to finish: 20 minutes

One 3-ounce package of cream cheese, softened

One small container of sour cream

One 9-ounce package of cooked Southwestern-seasoned chicken strips, finely chopped

One 16-ounce can of refried beans

One small jar of thick and chunky salsa

1/2 cup of shredded cheddar cheese

One can of black olives (optional)

One 18-ounce bag of tortilla chips

Spread the refried beans in the bottom of a 9-inch pie pan.

Spread finely chopped chicken on the beans (add olives if you wish).

Mix together the cream cheese and sour cream, then spread over the chicken.

Spread the salsa on top of the cream cheese and sour cream mixture.

Sprinkle cheddar cheese on the top.

Wrap with plastic wrap, refrigerate (no longer than 6 hours) until time to serve or serve immediately.