Chicken & Pepper Dip, with Crusty Bread

A One Jar Quick Starter, Whipped in No Time

Recipe - Chicken & Pepper Dip, with Crusty Bread

Cook like a pro with Chef Kunal Kapur

25 minutes
Prep Time
10 minutes
Cook Time


For Crusty Bread:

  • 1 French Loaf (small)
  • 2 tbsp Butter
  • 2 tsp Chopped Garlic 

For Chicken Dip:

  • 3 Boiled Boneless Chicken Breasts
  • 1 Rosemary Sprig
  • 2 tbsp Chopped Celery
  • 1 Boiled Egg
  • 1 tbsp Lemon Rind
  • Salt To taste
  • Pepper Powder To Taste
  • 1 cup Cheese Chunks (Soft)
  • 1 cup Mayonnaise
  • 1/2 Roasted Red Pepper
  • 1/2 Roasted Yellow Pepper
  • A Few Sprigs of Parsley
  • 1 Lemon


Thanks to the presets on HB Pro Juicer Mixer Grinder grinding meats is easy.

  1. Slice the bread 1/2 inch thick. Mix together soft butter with chopped garlic. Lightly smear some butter on the bread slices. Heat a pan and on low heat grill the bread till it goes crunchy and toasted on both sides. Remove and keep aside.
  2. In the 1 Lt jar add all the ingredients mentioned for the dip. Latch on the jar to the base of the machine. From the presets choose wet hard and press start. Use the tamper while the machine is still on by lifting the filler cap. Rotate the tamper to make sure grinding is even. You can make it into a fine pureed dip or keep it a bit chunky. Keep an eye on the level of grinding by looking through the transparent cap of the jar. Remove the jar and empty out the dip on to a bowl. Place the crusty bread alongside and serve.
    Note - if using the manual setting then press grind the chicken dip on slow speed for approximately 30 seconds.
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