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 peeled
1 chopped
1 small tomato -- seeded and
1 chopped
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
1 dressing
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
Directions
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 :
Servings: 2 servings
Avocado-Chicken Dip Recipe brought to you by Recipe Ideas
Categories: Appetizer; Chicken; Dip; Fruit; Poultry
The History of Recipes
We can track the history of `recipes` far back into the distant past, in truth as far into history as the ancient Egyptians, and potentially, even further back. Having said that, sadly, these old records were just very simple pictorial, hieroglyphic or cunieform instructions for preparing food.
In fact, the most ancient recipe found, according to experts are a few tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful and blissful. Later on, in Roman times around 25BC a roman called Apicius created a collection of scripts which described recipes enjoyed by his fellow Romans. In his publication, Apicius tells us how the meals were separated into starters, main meal and dessert, something we still use today. Aspicius tells us how the chefs of Roman times used many different herbs and spices, including a few you will know such as thyme, rue and asafoetida. Later on, there were two interesting recipe books dating from the fourteenth century ; a recipe book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, they have no connection with the indian food that is familiar to us all today, but instead recipes for the types of meals on the menues of the upper classes. Later on in the 1400s, people returning from the crusades brought us many new spices and herbs from the Middle-East, including spices like parsley and basil. These new spices and herbs led to an explosion in recipe publications, most of which are kept safe in private collections. By the advent of the twentieth century, cookery books are increasing in popularity mostly due to increased literacy, people having increased leisure time and disposable income. |
We hope you enjoy this Avocado Chicken Dip recipe.
