Recipe: Dijon Green Peppercorn Dip with Chicken Chunks (Carnation, 1980's)

DIJON GREEN PEPPERCORN DIP

1/2 cup undiluted Carnation Evaporated Milk
1 (8 ounce) cream cheese, softened
1 tablespoon green peppercorns
4 teaspoons Dijon mustard
1/8 teaspoon salt
Chicken Chunks (for dipping, recipe follows)
Raw vegetables for dipping

Place all ingredients in blender container; blend just until smooth.

Serve with Chicken Chunks and/or raw vegetables for dipping.

CHICKEN CHUNKS

1/4 cup flour
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2 pounds boneless, skinless chicken breasts, cut in chunks
Oil, for frying

Combine flour, salt, and pepper in plastic bag. Add chicken; shake to coat well.

Brown chicken in oil in large skillet over medium high heat until done.

Makes 1 2/3 cups
Source: Recipe booklet: Recipes for All Reasons: Great Ideas from Carnation Evaporated Milk, 1985