This is one of those made up recipes that we created from leftovers and then decided that it is one of our favorite dips. It started with trying to figure out what to do with some leftover chicken and evolved from there. I like it warm, but then, I also like it cold!
In addition to the ingredients listed below, I added about 1/4 package of dry Ranch Dressing mix simply because I had it.
Chopped Chicken, about 2 cups
Sour Cream, start with about 12 oz. and then adjust
1 package Knorr Vegetable Recipe Mix, comes 2 to a box
Green onion tops, chopped
2 Small Cans Sliiced Black Olives, drain well (optional)
4 Ounces Cream Cheese
1. Chop chicken to desired consistency in food processor. I chopped mine very finely.
2. Stir in the rest of the ingredients except for the cream cheese.
3. I made my did a day ahead of when we ate it. Since I felt that it needed a little more texture, I stirred the cream cheese in then. I’m sure it would have worked fine to add it with the other ingredients.
Even Rickey thought this one was delicious, and I do think that it has much more flavor the second day. I didn’t happen to have water chestnuts, but I think chopped finely, they would be perfect for this dip.