Chicken Dip

Ingredients: 

650g chicken breast 

2 Supreme Bay Leaves 

2 Supreme Red Chillies 

10 Supreme Black Peppercorns 

2 inch Supreme Cinnamon sticks 

2 tbsp salt 

⅓ cup pickled jalapenos- finely chopped 

2 spring onions- finely sliced 

¼ cup chopped coriander leaves 

¼ cup chopped parsley 

400g cream cheese 

½ cup hot sauce 

1 tsp Supreme Coarse Black Pepper 

1 tsp Supreme Garlic Powder 

Salt to taste 

170g grated mozzarella cheese 

170g grated red cheddar cheese 

Garnish: 

Chopped parsley

 

Method: 

Bring a large pot of water to a boil over high heat. Add salt, bay leaves, red chillies, black peppercorns and cinnamon sticks. Once the water comes to a boil add the chicken, cover, lower the heat and simmer until chicken is cooked through. Remove the chicken using tongs and once the chicken is cool enough to touch, shred the chicken. Add the chicken into a large mixing bowl along with remaining ingredients. Mix together until well combined. 

Preheat the oven at 180°c. Transfer the mixture into a baking dish and bake for approximately 20-30 minutes, or until the cheese has melted and the sides are starting to bubble. Remove from the oven, garnish with chopped parsley and serve with tortilla chips, vegetable sticks, and crackers.