Chilli Chicken Dip

Chilli Chicken Dip

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This chilli chicken dip recipe is hugely satisfying. Knorr Chicken Stock Pot, tomatoes and red onions form a flavoursome base, with jalapeño peppers for extra spice. Succulent chicken and cheese are then added to complete this indulgent dip recipe.

  • Recipe serves4
  • Preparation time15 minutes
  • Cooking time20 minutes


  • 15 ml Stork Margarine
  • 1 Red onion, chopped
  • 1 Large jalapeno, seeded and chopped
  • 4 Plum tomatoes, chopped and blended
  • 1 Knorr Chicken Stock Pot
  • 200 ml Cream cheese
  • 2 Skinless chicken breasts, roasted and cut into cubes
  • 200 g Cheddar cheese, grated
  • 100 g Cream cheese
  • 1 Green pepper, seeded and diced


  • Heat the Stork Margarine in a saucepan. Add the red onion and jalapeno and cook on medium heat for 8-10 minutes, until onions start to brown. Set aside.
  • In a small saucepan, add the blended tomatoes and Knorr Chicken Stock Pot. Heat gently for 3-4 minutes, until stock pot is dissolved. Add in the onion and jalapeno mix and cook for 5 minutes on medium heat until sauce starts to thicken.
  • Stir in the chicken, cream cheese and Cheddar cheese and mix well.
  • Spoon into a warm serving bowl and sprinkle with the diced green peppers.
  • Serve with pitta bread or nacho chips.