Chicken and mushroom dip

Chicken and mushroom dip

this dip is very easy to prepare and goes really well with tortilla chips. great for a mexican themed dinner.

Nirmala Prem


  1. 1 Cup chicken grilled , cubed
  2. 2 Cups white mushrooms , chopped
  3. 1 onion , finely chopped
  4. 4 cloves garlic , finely chopped
  5. 1/8 Teaspoon cayenne pepper
  6. 2 Cups cream cheese
  7. 1 Cup sour cream
  8. 1/4 Cup cheddar cheese sharp
  9. 1/4 Cup monterey jack
  10. 1/8 Cup cheese queso
  11. 1/8 Cup asadero cheese
  12. salt
  13. oil


20 mins
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    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.

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    In a wok, heat the oil.

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    Add the garlic and onion, and stir well till they turn translucent.

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    Add the mushrooms and stir it around till it releases all of its juices.

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    Add the cayenne pepper and cook till the liquids reduce.

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    Add the cubed chicken pieces and stir well to combine.

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    Add the cream cheese and sour cream, and break it up with your spatula till fully melted and evenly distributed.

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    Next, add the four cheeses and mix well to combine.

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    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).

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    Take it off the heat and let it cool for about 10 minutes.

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    Transfer to a serving dish and serve warm as an accompaniment to tortilla chips.

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