Three Chicken Dips: Corn, Avocado, and Bell Pepper

Ingredients

• 1 cup Plain Greek yogurt (For the corn and chicken dip)
• 0.25 cup Red onion (Finely chopped; for the corn and chicken dip)
• 0.5 cup Sweet corn (Drained; for the corn and chicken dip)
• 0.25 cup Fresh cilantro (Chopped; for the corn and chicken dip)
• 1 Lime juice (Juice of 1 lime)
• Salt (To taste)
• Black pepper (To taste)
• 1 tbsp Tomato sauce (For the corn and chicken dip)
• 150 g Cooked shredded chicken (Estimated amount, for the corn and chicken dip)
• 1 Avocado (Flesh of 1 medium avocado; for the avocado and chicken dip)
• 1 cup Plain Greek yogurt (For the avocado and chicken dip)
• 0.25 cup Fresh cilantro (Chopped; for the avocado and chicken dip)
• Salt (To taste)
• Black pepper (To taste)
• 150 g Cooked shredded chicken (Estimated amount, for the avocado and chicken dip)
• 1 cup Plain Greek yogurt (For the bell pepper and chicken dip)
• 2 tbsp Cream cheese (For the bell pepper and chicken dip)
• 0.5 Bell pepper (Estimated amount; chopped, for the bell pepper and chicken dip)
• 1 tsp Paprika (Estimated amount; adjust to taste)
• Salt (To taste)
• 150 g Cooked shredded chicken (Estimated amount, for the bell pepper and chicken dip)
• 6 Arepas (For serving, optional)

Steps

1. 1

   Prepare and measure all the ingredients. Use previously cooked chicken and shred it into small strands. Chop the red onion, cilantro, and bell pepper; drain the corn and juice the lime.

2. 2

   For the corn and chicken dip, place the Greek yogurt, chopped red onion, sweet corn, cilantro, lime juice, tomato sauce, and shredded chicken in a bowl.

3. 3

   Season the corn and chicken dip with salt and pepper to taste. Mix until everything is well combined and taste; adjust the seasoning if necessary.

4. 4

   For the avocado and chicken dip, place the avocado flesh in a bowl and mash it until creamy, leaving some small pieces if desired.

5. 5

   Add the Greek yogurt, chopped cilantro, and shredded chicken to the avocado.

6. 6

   Season with salt and pepper to taste and mix gently until you have a smooth and creamy dip.

7. 7

   For the bell pepper and chicken dip, place the Greek yogurt, cream cheese, chopped bell pepper, and shredded chicken in a third bowl.

8. 8

   Add the paprika and salt to taste. Mix until the cream cheese is completely incorporated and the dip is creamy.

9. 9

   Serve the three dips cold or slightly brought to room temperature, accompanied by arepas. You can also serve them with salad, in a sandwich, or with ripe plantain.

Notes

The author states that the dips also pair well with salad, sandwiches, and ripe plantain. The amounts of chicken, bell pepper, and paprika were not specified in the publication; they were estimated to structure the recipe.

Nutrition per serving

• appetizer
• snack
• high-protein
• gluten-free
• no-bake
• dip
• chicken
• easy