Chicken Mexican Dip Super Easy Food

EASY MEXICAN DIP

Steps:

• Mix the sour cream and the taco seasoning mix together in a small mixing bowl.
• Pour the cream into a shallow serving dish.
• Mash the avocado with a little lemon juice and layer it gentley over the sour cream layer.
• Top with some shredded lettuce, chopped tomatoes and grated cheese. The measurements given were estimates as I just make the dish to taste. Just use a light layer of the toppings.
• As a variation you can use a layer of mashed refreid beans spread over the dish before the layer of seasoned sour cream.
• refrigerate until required and serve with plenty of corn chips.

MEXICAN CHICKEN DIP

Steps:

• Preheat oven to 350F.
• Butter 13 x 9 inch baking dish.
• Heat oil in medium skillet over medium heat.
• Add onion, garlic, cumin and cayenne pepper and saute until onion is translucent, about 6 minutes.
• Add bell pepper and jalapenos and saute until soft, about 4 minutes.
• Transfer to bowl using slotted spoon.
• Add chicken to skillet and cook until opaque, stirring occasionally, about 6 minutes.
• Add onion mixture to chicken and stir to combine well.
• Transfer to prepared baking dish.
• Pour salsa over.
• Top with cheeses.
• Cover and bake until cheese melts, about 10 minutes.
• Dollop with sour cream, sprinkle with green onion and serve immediately.

CREAMY MEXICAN CHICKEN DIP

Steps:

• Heat oven to 350.
• In medium bowl, combine sour cream, milk and cream cheese; beat until smooth. Stir in chicken, cumin, salt, green chilies and hot pepper sauce.
• Spread mixture in 9-inch pie pan. Bake at 350 for 13 to 15 minutes or until thoroughly heated.
• Arrange chopped tomato around outer edge of dish; place reserved chilies in center.
• Serve with tortilla chips.