Southwest Chicken Spread
Yield: 10-15 servings
Cook Time: 10-12 minutes if cooking your own chicken; none if using canned cooked chicken breast.
Tips: If spread is thicker than preferred, simply add a little more heavy cream to the mixture.
Suggestion: Serve with any type of cracker, baked crostini or baked pita chips (to make your own homemade baked pita chips, see Hummus with Baked Pita Chips and follow the recipe for pita chips.
Ingredients
- 2 jalapenos, split and seeds removed
- 2 garlic cloves
- 1/4 cup fresh cilantro leaves
- 1 1/2 tablespoons (1 tablespoon plus 1 1/2 teaspoons) freshly squeezed lime juice
- 1/4 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 lb. cooked chicken breast or 2 10 3/4-oz. cans cooked chicken breast, drained
- 3/4 cup sour cream
- 1/4 cup heavy cream
- salt and pepper
- crackers, baked crostini and/or pita chips
Directions
In a food processer, combine jalapenos, garlic, cilantro, lime juice, cayenne pepper and paprika. Briefly chop for a few seconds (do not puree).
If using canned chicken, add to food processor container. If
If using canned chicken, add to food processor container. If
using cooked chicken breast, cut chicken into 1 to 2-inch pieces and add to the food processor. Add sour cream and pulse briefly just until combined. Add heavy cream and pulse until the spread reaches desired consistency (again, be careful not to puree). Manually stir in salt and pepper to taste.
Spoon spread into a serving dish and serve with your choice of small or large crackers, baked crostini and/or pita chips.
Spoon spread into a serving dish and serve with your choice of small or large crackers, baked crostini and/or pita chips.