Here's one with beans, BG. This search intrigues me because the dip you described sounds so good.

Mexicali Chicken Dip

4 boneless chicken breasts, cooked and shredded
1 tablespoon vegetable oil
2 carrots, thinly sliced
2 celery stalks, minced
1 medium onion, minced
1 tablespoon chopped parsley
15 ounce can black beans, drained
1/2 7 ounce jar green chili salsa
1/2 bunch green onions, sliced
1 can black olives, sliced
1.5 ounces cream cheese
1/4 pound Cheddar cheese, grated
1/4 pound Monterey Jack cheese, grated
tortilla chips

Preheat oven to 350F. Heat oil in a saucepan and sauté carrots, celery and onion until tender. Place shredded chicken in a 2-quart casserole. Top with sautéed vegetables and sprinkle with chopped parsley. In a mixing bowl, combine black beans, salsa, green onions, cream cheese and olives. Pour over the chicken. Sprinkle with grated cheeses and bake for 20 to 30 minutes. Use tortilla chips for dipping. Also good without the chicken. http://nikibone.com/recipe/appetizers/mexicalichickendip.html