Chicken & Pepper Dip, with Crusty Bread

Ingredients

For Short Crust Pastry

• 225gms/2cups Flour      
• 100gms/1/2 cup Butter (salted)
• 1 tbsp Sugar      
• Few sprigs of fresh Thyme           
• 1 Orange for Orange Rinds          
• Water as required

For Chutney

• 2 Oranges (valencia)      
• 1 cup Sugar        
• 1 stick Cinnamon             
• A Pinch of Salt   
• 1/2 tsp Red chilly powder (optional)       
• 1/4 cup Chocolate Chips

Directions

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.