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Warm Mexican chicken dip
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Cheesy, warm Mexican chicken dip - a crowd favorite!
Ingredients:
  • 1 barbecue chicken
  • 300g jar tomato salsa
  • 400g can black beans, rinsed, drained
  • 120g (1 1/2 cups) grated cheddar cheese
  • 1 avocado, chopped
  • 42.00 gm fresh lemon juice
  • 125g (1/2 cup) sour cream
  • 1/2 red onion, thinly sliced
  • 62.50 ml fresh coriander leaves
  • Corn chips, to serve
Instructions:
  • Preheat the oven to 200C/180C fan forced. Chop the chicken meat and skin, discard the bones, and place in an ovenproof dish or frying pan. Mix in the tomato salsa.
  • Spread the beans evenly over the chicken, then generously layer with cheese. Bake until the cheese is bubbly and fully melted, approximately 15 minutes.
  • In a bowl, gently mix the ripe avocado with the fresh lemon juice.
  • Spread the creamy avocado mixture over the cheese, topped with a dollop of tangy sour cream and fresh onion. Sprinkle with fragrant coriander and enjoy with crispy corn chips.

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