Yield: 2 cups
|1 cup||Finely chopped cooked chicken OR|
|6¾ ounce||Can chunk-style chicken, drained and finely chopped|
|1 medium||Ripe avocado; seeded, peeled and chopped|
|1 small||Tomato; seeded and chopped|
|¼ cup||Onion; chopped|
|2 tablespoons||Pickled jalapeno peppers; rinsed, chopped, seeded|
|1||Clove garlic; minced|
|½ cup||Dairy sour cream|
|2 tablespoons||Mayonnaise or salad dressing|
|2 teaspoons||Lemon juice|
|¼ teaspoon||Dried oregano; crushed|
|Avocado slices (optional)|
|Oven-Crisp Tortilla Chips 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 2¾ 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
Submitted By TIFFANY HALL-GRAHAM On 01-24-95