Title: Avocado-chicken dip
 Categories: Snacks, Appetizers
      Yield: 2 Servings
 
      1 c  Finely chopped cooked --
           Chicken OR
  6 3/4 oz Can chunk-style chicken --
           Drained and finely c
      1 md Ripe avocado; seeded --
           Peeled
           Chopped
      1 sm Tomato -- seeded and
           Chopped
    1/4 c  Onion -- chopped
      2 tb Pickled jalapeno peppers --
           Rinsed, chopped, see
      1    Clove garlic -- minced
    1/2 c  Dairy sour cream
    1/4 c  Milk
      2 tb Mayonnaise or salad
           Dressing
      2 ts Lemon juice
    1/4 ts Dried oregano -- crushed
    1/8 ts Salt
           Avocado slices (optional)
           Oven-Crisp Tortilla Chips --
           Or tortilla chips
 
  In a mixing bowl stir together the finely chopped cooked chicken or
  drained and finely chopped canned chicken, chopped avocado, seeded
  and chopped tomato, chopped onion, seeded and chopped pickled
  jalapeno peppers, and minced garlic.
  
  Stir in the sour cream, milk, mayonnaise or salad dressing, lemon
  juice, dried oregano, and salt.  Stir till ingredients are thoroughly
  combined. Cover and chill till serving time.
  
  If desired, garnish the dip with avocado slices. Serve with Oven-Crisp
  Tortilla Chips or other tortilla chips. Makes about 2 3/4 cups dip.
  
  Oven-Crisp Tortilla Chips:  Here's an easy way to make your own
  tortilla chips without frying them.  Cut flour tortillas into wedges
  with kitchen shears or a knife. Place the wedges on an ungreased
  baking sheet and toast in a 350F oven for 10 to 12 minutes or till
  dry and crisp. You'll find they're sturdy for dipping, there's no
  messy cleanup, and the chips are lower in calories than those you buy
  in the store.
  
  from Better Homes and Gardens "Super Snacks" "Super-Cool Nibbles"
  posted by Tiffany Hall-Graham