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Whip Up Your Weekend: Easy Mexi Bites with Avocado Ranch Dip

(WPDE)

You can impress your game day guests with simple mexi bites with an avocado ranch dip.

FOR THE MEXI BITES

  • 1 sheet of pie dough
  • ½ tsp water
  • 1 Tb Taco Sauce
  • 1 Tb Cilantro
  • ¼ cup mexi blend shredded Cheese
  • Juice of 1 lime
  • ¼ cup whipped cream cheese
  • 1 cup finely minced roasted chicken
  • Cut pie dough to size specific for your ice tray or ravioli tray.
  • With the water apply a light brush onto the top side of dough.
  • In a separate bowl mix the remaining ingredients to make the filling.
  • Place the mixed filling in a Ziploc bag with the corner cut and pipe into the open cavities already filled with dough.
  • Place other piece of dough that has been brushed on top and continue to press and cut the individual portions out.
  • Place pieces on tray in 400 degree oven and bake for 15-18 minutes.
  • Allow to cool for a moment then top with salsa and more cheese if desired.

FOR THE AVOCADO RANCH

  • 1 cup buttermilk
  • ½ cup avocado puree
  • 2 TB mayo
  • 2 TB sour cream
  • 1 tsp ranch powder
  • 1 TB cilantro chopped
  • 1 TB green onion chopped
  • Juice of 1 lime
  • Place all ingredients into a shaker bottle and blend for 1 minute by hand. Chill and serve.

This recipe is courtesy of Chef Geoff Blount. For more information on the International Culinary Institute of Myrtle Beach at Horry Georgetown Technical College, click here.

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