this dip is very easy to prepare and goes really well with tortilla chips. great for a mexican themed dinner.
Grill the chicken (marinated with ginger, garlic, lemon juice, pepper and salt) till well cooked and slightly browned. chop into bite size cubes, set aside.
In a wok, heat the oil.
Add the garlic and onion, and stir well till they turn translucent.
Add the mushrooms and stir it around till it releases all of its juices.
Add the cayenne pepper and cook till the liquids reduce.
Add the cubed chicken pieces and stir well to combine.
Add the cream cheese and sour cream, and break it up with your spatula till fully melted and evenly distributed.
Next, add the four cheeses and mix well to combine.
Check for seasoning, and add salt only if needed. (you may also add pepper if you so desire, but the cayenne makes it spicy enough).
Take it off the heat and let it cool for about 10 minutes.
Transfer to a serving dish and serve warm as an accompaniment to tortilla chips.
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