Dip Recipes
Baiada Southern Style Chicken Tenderbites with guacamole
400g packet Baiada Southern Style Chicken Tenderbites (or try it with Mild Mexican Tenderbites!)
2 large ripe avocadoes
1/3 cup sour cream
2 cloves garlic, crushed
1 tablespoon lime juice
½ teaspoon salt
Tabasco sauce, to taste
- Cook Chicken Tenderbites as directed on the packet.
- Meanwhile, halve avocadoes and remove seeds. Place flesh in a food processor and process until smooth. Add remaining ingredients and process until just combined. Place in a serving bowl.
Baiada Chicken Crackles with chilli lime dipping sauce
440g packet Baiada Chicken Crackles
¾ cup chilli sauce (mild or hot)
2 teaspoons grated ginger
1 clove garlic, crushed
2 tablespoons honey
2 tablespoons lime juice
- Cook Chicken Crackles as directed on the packet.
- Meanwhile, combine all remaining ingredients and place in a serving bowl.
Baiada Salt‘n’Vinegar Chicken Tenderbites with char-grilled capsicum dip
400g packet Baiada Salt ‘n’ Vinegar Chicken Tenderbites
270g jar char-grilled capsicum (200g drained)
125g cream cheese
¼ teaspoon smoked paprika* (plus extra to serve)
- Cook Tenderbites as directed on the packet.
- Meanwhile, drain capsicum well. Place in a food processor and process until pureed.
- Cut cream cheese into cubes and place in a small microwave-proof bowl. Microwave on medium power for 1 minute or until just softened. Add cream cheese and paprika to capsicum and process until combined. Place in a serving bowl and dust lightly with extra smoked paprika.
* smoked paprika is available from select delicatessens. If unavailable, use regular paprika.
Baiada Chicken Breast Fingers with honey mustard dip
420g packet Baiada Chicken Breast Fingers (also sensational on Baiada Chicken Footy’s!)
baby spinach leaves, to garnish
¼ cup quality mayonnaise
¾ cup sour cream
¼ cup grain mustard
1 teaspoon honey
½ teaspoon salt
- Cook Chicken Breast Fingers as directed on the packet, then garnish with baby spinach leaves.
- Meanwhile, place all remaining ingredients in a medium size bowl and beat with a spoon until combined. Place in a serving bowl.
Tempura Chicken Crackles with spicy Thai dip
440g packet Baiada Chicken Crackles (or try a 420g packet of Baiada Premium Chicken Breast Fingers)
2/3 cup laksa paste*
2/3 cup Greek style natural yoghurt
¼ cup finely chopped coriander leaves
- Cook Chicken Breast Fingers as directed on the packet, then garnish with baby spinach leaves.
- Meanwhile, place all remaining ingredients in a medium size bowl and beat with a spoon until combined. Place in a serving bowl.
* laksa paste is sold in jars in the Asian food section of supermarkets and in Asian food stores.