RECIPE: Smoked Chicken and Street Corn Dip

INGREDIENTS

1 ¼ cup Street Corn Dip, JTM, VE 065561
½ cup Smoked Chicken, Austin Blues, VE 060963
¼ cup Shredded White Cheddar, Schreiber, VE 073989
2 tb Hot Sauce, Cholula, VE 055507
1 tb Cotija, Supremo, VE 071872
3 oz Raw White Corn Tortilla Chips, El Milagro, VE 018524

DIRECTIONS

Preheat oven to 400° F.
Fry the tortilla chips according to package directions.
Drain well and season.
In a bowl, fold together the corn dip, chopped chicken and shredded cheese.
Place the dip in a small, greased baking dish.
Heat in the oven for 4- 5 minutes, until sides of dip are bubbling.
Top with a sprinkle of hot sauce and cotija.

PER ORDER:

1 serving

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