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For Maggie in 6/28/2005 newsletter

Avocado Chicken Dip
1 cup finely chopped cooked chicken or 6-3/4 oz can chunk-style chicken
1 drained and finely chopped
1 medium ripe avocado; seeded
1 peeled
1 chopped
1 small tomato, seeded and chopped
1/4 cup onion, chopped
2 tablespoon pickled jalapeno peppers
1 rinsed, chopped, seeded
1 clove garlic, minced
1/2 cup dairy sour cream
1/4 cup milk
2 tablespoon mayonnaise or salad dressing
2 teaspoon lemon juice
1/4 teaspoon dried oregano, crushed
1/8 teaspoon salt
1 avocado slices (optional)
1 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"
Yield: 2 servings
 

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