7-Layer Shredded Chicken Bean Dip

INGREDIENTS

• 1 1/2 cups RedBird Farms Boneless Skinless Chicken Breasts, cooked and shredded

• 2 cans refried beans

• 1 1/2 cup guacamole

• 1 tbsp lemon juice

• 8 ounces cream cheese

• 2 tomatoes, diced

• 1 1/2 cups Monterey jack

• 3 scallions, chopped

• Tortilla chips, to serve

METHOD

1. Preheat oven to 400° F. Grease a 2-quart baking dish.

2. Spread the cream cheese out in an even layer in the bottom of the dish. Scatter the shredded chicken over the top. Spread the refried beans out on bottom layer, followed by a layer of cream cheese and chicken.

3. Bake for 35 minutes, remove the foil, and baked uncovered for another 10 minutes. Allow the dip to cool for 5 minutes before topping with avocado, shredded cheese, tomatoes, and scallions. Serve the dip warm.

Recipe adapted from Tastes Better From Scratch