Avocado-Chicken Dip

Title: Avocado-Chicken Dip
Categories: Snacks, Appetizers
Yield: 2 Servings

1 c Finely chopped cooked —
Chicken OR
6 3/4 oz Can chunk-style chicken —
Drained and finely c
1 md Ripe avocado; seeded —
1 sm Tomato — seeded and
1/4 c Onion — chopped
2 tb Pickled jalapeno peppers —
Rinsed, chopped, see
1 Clove garlic — minced
1/2 c Dairy sour cream
1/4 c Milk
2 tb Mayonnaise or salad
2 ts Lemon juice
1/4 ts Dried oregano — crushed
1/8 ts Salt
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 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 :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip