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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Fajita Chicken Dip Recipe

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This recipe for Fajita Chicken Dip, by , is from Ann's Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1 1/2 cup Cottage Cheese, 1%
1 cup Raw Cauliflower
1 cup Raw Celery
1 cup Raw Peppers, Green
1 cup Raw Peppers, Red
1 TBSP Raw Scallions
16 olives Olives, Black
1 1/2 tsp Fajita Seasoning Mix
4 oz. Cheese, cheddar, reduced fat, shredded
2 cup Cooked Tomatoes, diced
3 ounce Avocado
12 oz. Chicken, breast, boneless, skinless
2 tsp Lemon or Lime Juice

Additional Notes to Ingredient List:
Try canned diced tomatoes with green chilies for a little extra flavor.

Shred the prepared chicken.

In a food processor, blend cottage cheese until smooth.

Combine all ingredients except cheddar cheese, scallions, olives and avocado in a bowl and mix together.

Transfer mixture to a baking dish. Top with cheese and bake at 375 degrees for 25-30 minutes or until hot and bubbly with cheese melted on top.

Garnish with scallions, avocado, and olives. Serve with non-starchy veggie dippers of your choice.

Number Of Servings:
Number Of Servings:




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