Avocado-Chicken Dip Recipe
1 cup finely chopped cooked --
1 chicken or
6 3/4 oz can chunk-style chicken --
1 drained and finely c
1 medium ripe avocado, seeded --
1 small tomato -- seeded and
1/4 cup onion -- chopped
2 tbsp pickled jalapeno peppers --
1 rinsed, chopped, see
1 clove garlic -- minced
1/2 cup dairy sour cream
1/4 cup milk
2 tbsp mayonnaise or salad
2 tsp lemon juice
1/4 tsp dried oregano -- crushed
1/8 tsp salt
1 avocado slices (optional)
1 oven-crisp tortilla chips --
1 or tortilla chips
In a mixing bowl stir together the finely chopped cooked chicken or
drained and finely chopped canned chicken, chopped avocado, seeded
and chopped tomato, chopped onion, seeded and chopped pickled
jalapeno peppers, and minced garlic.
Stir in the sour cream, milk, mayonnaise or salad dressing, lemon
juice, dried oregano, and salt. Stir till ingredients are thoroughly
combined. Cover and chill till serving time.
If desired, garnish the dip with avocado slices. Serve with Oven-Crisp
Tortilla Chips or other tortilla chips. Makes about 2 3/4 cups dip.
Oven-Crisp Tortilla Chips: Here's an easy way to make your own
tortilla chips without frying them. Cut flour tortillas into wedges
with kitchen shears or a knife. Place the wedges on an ungreased
baking sheet and toast in a 350F oven for 10 to 12 minutes or till
dry and crisp. You'll find they're sturdy for dipping, there's no
messy cleanup, and the chips are lower in calories than those you buy
in the store.
from Better Homes and Gardens "Super Snacks" "Super-Cool Nibbles"
posted by Tiffany Hall-Graham
Recipe By :
to Poultry Recipes
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