CURRY CHICKEN DIP
Cream cheese, sour cream, curry powder, and shredded chicken are the main ingredients in this fabulous Curry Chicken Dip.
Provided by Keri Hix
Categories Appetizer
Time 15m
Number Of Ingredients 9
Steps:
- Beat the cream cheese until smooth.
- Add the sour cream, Worcestershire, curry powder, salt, celery seed and cayenne pepper. Beat well.
- Add the drained and shredded chicken along with the fresh parsley. Stir with a spoon or spatula.
- Serve immediately or place in the refrigerator for a while to further enhance the flavor.
Nutrition Facts : Calories 237 kcal, Carbohydrate 3 g, Protein 14 g, Fat 19 g, SaturatedFat 10 g, Cholesterol 68 mg, Sodium 478 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CHICKEN DIP FROM KARI RECIPE - (4/5)
Provided by DDownes
Number Of Ingredients 5
Steps:
- Mix all together and refrigerate at least 4 hours before serving. Serve with crackers or bagel bites.
CHICKEN DIP
Make and share this Chicken Dip recipe from Food.com.
Provided by Marine Wifey
Categories < 15 Mins
Time 10m
Yield 10-20 serving(s)
Number Of Ingredients 4
Steps:
- MIX ALL INGREDIENTS TOGETHER.
- You can use all or part of the ranch packet... depending on how much you like the ranch flavoring!
- Serve with crackers. Enjoy!
EIGHT-LAYER CHICKEN CHILI DIP
Grab a plate, scoop and then dip. The work of layering pays off with this delicious (and beautiful) Tex-Mex inspired crowd pleaser. Make this dip the day before and refrigerate to save time on game day.
Provided by Food Network Kitchen
Time 1h45m
Yield 10 to 12 servings
Number Of Ingredients 19
Steps:
- Heat the oil in a large nonstick skillet over medium-high heat, add half of the onion and the garlic and cook, stirring, until soft and just begins to brown, about 4 minutes. Add the tomato paste, chili powder, 1/2 teaspoon salt and the cayenne pepper. Cook, stirring, until the oil is brick red, about 2 minutes. Add the chicken broth and bring to a simmer. Cook until thickened slightly, about 3 minutes. Add the shredded chicken and stir until just warmed through, remove from heat and cool to room temperature.
- Whisk together the sour cream, cilantro, lime juice and zest in a small bowl. Toss together the corn and pepper in another small bowl.
- Layer the dip in a medium, straight-sided 3-quart glass trifle bowl or your favorite serving dish. Spread the cornbread on the bottom, then top, in even layers, with the tomatoes, beans, cheese, cilantro-lime sour cream, chicken chili, the remaining chopped onions and the corn-pepper mixture.
- Wrap and refrigerate until chilled, at least 1 hour or overnight. Serve with chips for dipping.
BUFFALO CHICKEN DIP
Provided by Trisha Yearwood
Categories appetizer
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a large frying pan with a lid, heat the oil over medium heat until it shimmers and slides across the pan. Add the onions and cook until translucent, about 5 minutes.
- Slice the chicken breasts thinly and add to the pan with the onions. Add the garlic, 1/2 cup of the hot sauce and 1 cup water. Bring to a simmer, then cover the pan and reduce the heat to low. Cook until the chicken is falling apart and the sauce has reduced to almost dry, 45 minutes to 1 hour.
- Combine the sour cream, mayonnaise, Cheddar and 1/4 cup of the blue cheese crumbles in a bowl and stir until well combined. Transfer the dip to a serving bowl. Stir in the remaining 2 tablespoons hot sauce, and top with the green onions and the remaining 1/4 cup blue cheese crumbles.
- Serve immediately, with the chicken, celery, carrots, chips and other crudites.
PIRI PIRI CHICKEN DIP RECIPE BY TASTY
Here's what you need: chicken breasts, cream cheese, piri piri sauce, cheddar cheese
Provided by Jordan Ballantine
Categories Snacks
Time 30m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Fry the chicken in a little oil for a few minutes until cooked through.
- Stir in the cream cheese until it's melted.
- Stir in the piri piri sauce.
- Transfer all of this to an oven-safe dish and top with grated cheese.
- Grill (broil) for 5 minutes or until the cheese is bubbly.
- Serve with a selection of crackers.
- Enjoy!
Nutrition Facts : Calories 1103 calories, Carbohydrate 16 grams, Fat 79 grams, Fiber 0 grams, Protein 78 grams, Sugar 11 grams
CHICKEN FLORENTINE DIP
This chicken Florentine dip is great for parties. It is something I have been making for years, it is quick, easy and can feed many! It is usually the first thing empty, and when I show up without it, I have many disappointed fans. Serve with tortilla chips for dipping.
Provided by Anne
Categories Dips and Spreads
Time 1h45m
Yield 10
Number Of Ingredients 7
Steps:
- Combine condensed soup, chicken, sour cream mozzarella cheese, 1/2 cup skim milk, and Parmesan cheese in a slow cooker. Add spinach, pulling it apart and shredding it as you put it in. Mix until well blended.
- Cover and cook on Low until all cheeses are melted and the dip is deliciously gooey, 1 to 1 1/2 hours. Add up to 1/2 cup more milk if you feel the dip is cooking up too thick.
Nutrition Facts : Calories 206.5 calories, Carbohydrate 8.3 g, Cholesterol 51.6 mg, Fat 12 g, Fiber 1.3 g, Protein 16.4 g, SaturatedFat 6 g, Sodium 632.7 mg, Sugar 1.6 g
WARM CURRY CHICKEN DIP
From Pampered Chef Season's Best Recipe Collection Spring/Summer 2006. "This mild, warm dip is a real crowd pleaser and is delicious served with apple slices and celery sticks."
Provided by Lille
Categories Lunch/Snacks
Time 35m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F.
- Combine chicken, green onions, cream cheese, mozzarella cheese, raisins, garlic, curry powder and salt. Mix well.
- Spread over bottom of a small (4-cup capacity) casserole dish.
- Bake 18-20 minutes until heated through. Alternatively, the dip can be microwaved on high for 4-5 minutes until heated through.
- Meanwhile, toast coconut and almonds, either in the oven, microwave or in a skillet on the stove top.
- Core and slice apples into wedges. Cut celery into sticks.
- Spread the chutney over the warm dip. Sprinkle with toasted coconut and almonds. Garnish with additional green onions.
Nutrition Facts : Calories 163.8, Fat 10.2, SaturatedFat 5.4, Cholesterol 39.7, Sodium 233.5, Carbohydrate 8.4, Fiber 1.4, Sugar 5.5, Protein 10.4
THAI CHICKEN DIP
Served hot or warm, this exotic dip is a huge party pleaser. Ground chicken is simmered in a peanutty coconut sauce. You'll feel guilty for all the praise, because it is so easy to make. Serve with papadums or prawn crackers.
Provided by CZARDAS
Categories Appetizers and Snacks Spicy
Time 20m
Yield 24
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet over medium heat. Add the chicken, and cook while stirring to crumble until no longer pink. Stir in the chilies, garlic, peanut butter, lime juice, coconut cream and fish sauce. Bring to a boil, then reduce heat to low, and simmer for 5 minutes. Stir in the mint, and serve warm or hot. Garnish with a few leaves of mint.
Nutrition Facts : Calories 112.5 calories, Carbohydrate 2.5 g, Cholesterol 17.3 mg, Fat 8.2 g, Fiber 0.7 g, Protein 8.1 g, SaturatedFat 3.9 g, Sodium 110.2 mg, Sugar 0.6 g
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