Southwestern Egg Roll Dip with Wonton Chips
Southwestern egg roll dip is a creamy appetizer that can be thrown together on a whim. Paired with crispy, fried wonton chips it tastes just like a deconstructed Southwestern egg roll. It's full of meat and vegetables, making it a perfect dippable option for a snack, lunch, or even a light dinner.
Servings: 12
Calories: 125kcal
Ingredients
- 1 chicken breast cooked, then either diced or shredded
- 3/4 – 1 cup frozen corn thawed
- 1/2 can black beans drained and rinsed
- 1/2 red bell pepper finely chopped
- 1/2 cup shredded Mexican blend cheese
- 2 green onions thinly sliced and then diced
- 1/2 cup fresh baby spinach diced
- 1 jalapeno seeded and diced
- package of wonton wrappers
- 3/4 cup ranch dressing
- the juice of 1 lemon or lime your choice
- pinch of cayenne
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 avocado mashed
- salt and pepper to taste
- oil for frying
Instructions
- In a large bowl, mix together the chicken, corn, beans, peppers, green onion, spinach, and cheese until roughly combined.
- In a separate bowl combine the ranch dressing, the lemon or lime juice, cumin, chili powder, cayenne, salt and pepper stirring until an evenly incorporated dressing forms.
- Mix the mashed avocado in with the dressing, whisking until evenly incorporated, and then pour the finished dressing over the veggie mixture.
- Heat vegetable oil in a pan over med/hi heat.
- Cut a stack (your desired amount) of wonton squares in half diagonally, forming triangular shaped ‘chips’. Fry the chips a few minutes on each side until golden brown.
- Serve the veggie/dressing mix as a dip in a bowl, with the egg roll chips on the side, or scoop out a bit of the dip onto each chip for easy grab and go bite sized snacks.
Nutrition
Calories: 125kcal | Carbohydrates: 3g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 228mg | Potassium: 153mg | Fiber: 1g | Sugar: 1g | Vitamin A: 405IU | Vitamin C: 10mg | Calcium: 64mg | Iron: 1mg