Hot gumbo dip
Description
Serve this smoky, chunky veg gumbo dip with Tom Kerridge's Southern-fried prawns. It makes an excellent condiment for an American-themed platter
Ingredient
- 1 can (14 oz) diced tomatoes, drained
- 1 cup cooked and diced chicken
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 1 clove garlic, minced
- 1/4 cup hot sauce
- 1/4 cup mayonnaise
- 1/4 cup shredded cheddar cheese
- 1 tablespoon olive oil
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
Direction
1. Preheat your oven to 375°F (190°C).
2. In a mixing bowl, combine the drained diced tomatoes, cooked and diced chicken, chopped green bell pepper, onion, celery, and minced garlic.
3. Add the hot sauce, mayonnaise, shredded cheddar cheese, olive oil, Cajun seasoning, dried thyme, and salt and pepper to taste. Mix well until all ingredients are evenly distributed.
4. Transfer the mixture to a greased 8-inch baking dish.
5. Bake in the preheated oven for 20-25 minutes or until hot and bubbly.
6. Serve hot with tortilla chips or crackers for dipping.
7. Optional: for a crispy topping, mix 1/4 cup panko breadcrumbs with 1 tablespoon of melted butter and sprinkle on top of the dip before baking.
8. Enjoy your delicious hot gumbo dip!
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