This dip, created by Chrissie, is a great favourite of our family. It is simple to make, light and smooth and just fabulous spread onto warm toasted grain sourdough; or other bread; or crackers!
Ingredients
250gm cream cheese
350gm chopped cooked chicken, cooled. We always use chicken breast poached in stock or water with a bit of white wine or lemon juice, covered with foil and baked in a 180C oven for around 20 minutes.
Finely grated rind of one lemon
2 tablespoons lemon juice
1 tablespoon Dijon mustard
2 tablespoons mayonnaise
4 tablespoons finely chopped chives
Salt and white pepper to taste
Sumac to dust (optional)
Method
Soften cream cheese by allowing it to come up to room temperature.
Place all ingredients in a food processor except chives and blend until almost smooth.
Add the chives and pulse until just combined.
Taste for seasoning and texture, adding salt, pepper, more lemon juice or mayonnaise as required.
Refrigerate until ready to serve dusted with sumac if desired.
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