Warm Mexican chicken dip

Warm Mexican chicken dip


Topped with melted cheese and served warm, this Mexican-inspired chicken dip is a crowd-pleaser.

The ingredient of Warm Mexican chicken dip

  1. 1 barbecue chicken
  2. 300g jar tomato salsa
  3. 400g can black beans, rinsed, drained
  4. 120g (1 1/2 cups) grated cheddar cheese
  5. 1 avocado, chopped
  6. 2 tablespoons fresh lemon juice
  7. 125g (1/2 cup) sour cream
  8. 1/2 red onion, thinly sliced
  9. 1/4 cup fresh coriander leaves
  10. Corn chips, to serve

The instruction how to make Warm Mexican chicken dip

  1. Preheat oven to 200C/180C fan forced. Remove the meat and skin from the chicken and chop. Discard the bones. Place the chopped chicken in a shallow ovenproof dish or ovenproof frying pan. Stir in the tomato salsa.
  2. Sprinkle the beans over the chicken mixture. Top with cheese. Bake for 15 minutes or until the cheese has melted and the mixture is bubbling.
  3. Combine the avocado and lemon juice in a bowl.
  4. Place the avocado mixture, sour cream and onion on the cheese. Sprinkle with coriander. Serve with corn chips.

Nutritions of Warm Mexican chicken dip


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