Recipe - Avocado-Chicken Dip

1 cup Finely chopped cooked
Chicken OR
6 Three fourths ounce Can chunkstyle chicken
Drained and finely c
1 md Ripe avocado; seeded
Peeled
Chopped
1 small Tomato seeded and
Chopped
One fourth cup Onion chopped
2 tablespoon Pickled jalapeno peppers
Rinsed, chopped, see
1 Clove garlic minced
One half cup Dairy sour cream
One fourth cup Milk
2 tablespoon Mayonnaise or salad
Dressing
2 teaspoon Lemon juice
One fourth teaspoon Dried oregano crushed
1/8 teaspoon Salt
Avocado slices (optional)
OvenCrisp 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 OvenCrisp
Tortilla Chips or other tortilla chips. Makes about 2 Three fourths cups dip.

OvenCrisp 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" "SuperCool Nibbles" posted by
Tiffany HallGraham

Recipe By :

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