Mock chicken dip
As featured in the Over60 cookbook, The Way Mum Made It, Sue Ferguson says of her mock chicken dip recipe, “This recipe is handwritten by Mum in my own recipe book. I have been making it all my married life and find it very handy for ‘Happy Hours’ on the road. It has been shared with many Grey Nomads over our many years of travelling this great land. My mum, who is now 92, often made this delicious dip when guests were coming over at short notice. Everyone has the ingredients in their pantry and it’s so easy to make. Tastes good on crackers or sandwiches and the ingredients can be doubled or tripled.”
To get this recipe and 174 others, for a limited time you can get 23 per cent of the Over60 cookbook, The Way Mum Made It by clicking here.
Makes: 1 cup
Ingredients:
- 1 tablespoon butter
- 1 tablespoon diced onion
- 1 tomato, peeled and diced
- 1 teaspoon dried mixed herbs
- salt and pepper, to season
- 1 tablespoon tasty cheese, grated
- 1 egg, lightly beaten
Method:
- Heat the butter in a saucepan over medium heat until just melted. Add the onion, tomato and mixed herbs. Season to taste. Simmer gently until the ingredients are soft.
- Add the cheese and egg. As soon as the egg is cooked, remove from the heat. Allow to cool, then refrigerate until needed.
Note: This dip will keep in the refrigerator for up to 7 days.