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Recipe Name: Avocado-chicken Dip Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Appetizers Comments:
Preparation Time:
Number of Servings: 2

1 Cup(s) Finely chopped cooked
chicken OR
6 3/4 Ounce(s) Can chunk-style chicken
Drained and finely c
1 Ripe avocado, seeded
1 Tomato, seeded and
1/4 Cup(s) Onion, chopped
2 Tablespoon(s) Pickled jalapeno peppers
Rinsed, chopped see
1 Clove garlic, minced
1/2 Cup(s) Dairy sour cream
1/4 Cup(s) Milk
2 Tablespoon(s) Mayonnaise or salad
2 Teaspoon(s) Lemon Juice
1/4 Teaspoon(s) Dried oregano, crushed
1/8 Teaspoon(s) 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 :

Nutrition (calculated from recipe ingredients)
Calories: 969
Calories From Fat: 413
Total Fat: 47.3g
Cholesterol: 12mg
Sodium: 2439.4mg
Potassium: 1755.3mg
Carbohydrates: 117.7g
Fiber: 19.7g
Sugar: 10.7g
Protein: 26.6g

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