Quick & Easy

Argentinian Chimichurri Dip

Best served with I&J Chicken Bite & DELIGHT


  • 1 x 500 g pack I&J Chicken Bite & DELIGHT
  • red, orange and green pepper pieces, roasted or grilled
  • 50 ml finely chopped Italian parsley
  • 50 ml finely chopped coriander leaves (dhania)
  • 2 garlic cloves, grated
  • 1 ml dried origanum
  • finely chopped red chilli to taste
  • 40 ml olive oil
  • 10 ml lemon juice
  • salt
  • milled black pepper
  • 100 ml plain smooth creamed cottage cheese
  • 15 ml mayonnaise


  • Cook the I&J Chicken Bite & DELIGHT as per the cooking instructions on the pack.
  • Thread onto skewers, together with the peppers.
  • To make the Chimichurri: Mix the parsley, coriander, garlic, origanum, chilli, olive oil and lemon juice together. Season well with salt and black pepper. Reserve 15 ml of the Chimichurri as a dip topping.
  • To make the dip: Mix the creamed cottage cheese and the mayonnaise together. Add the rest of the Chimichurri and mix very well. Spoon into a small bowl and top with the 15 ml reserved Chimichurri.
  • Serve the dip with the I&J Chicken Bite & DELIGHT.

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