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Serving Size

Makes 50 servings; Serving Size – 4 Chicken Dippers

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Ingredients

NAME QUANTITY
Low Fat Yogurt 1 Quart
Honey Mustard Chicken Dippers 200
Low Fat Sour Cream 1 Quart
Curry Powder 4 Tablespoons
Garlic Powder 2 Tablespoons
Onion Powder 2 Tablespoons
Ground Paprika 2 Tablespoons

Tandoori Sauce Ingredients

NAME QUANTITY
Low Fat Yogurt 1 Quart
Low Fat Sour Cream 1 Quart
Curry Powder 4 Tablespoons
Garlic Powder 2 Tablespoons
Onion Powder 2 Tablespoons
Ground Paprika 2 Tablespoons

Method

  1. Make the Tandoori Sauce
    1. Combine all Tandoori Sauce Ingredients in a bowl. Whisk to combine well.
  2. Heat the Chicken Dippers.
    1. Conventional Oven (Frozen Product): Preheat oven to 350°F. Heat for 14-16 minutes or until internal temperature reaches 165°F.
    2. Convection Oven (Frozen Product): Preheat oven to 350°F. Heat for 6-8 minutes or until internal temperature reaches 165°F.
  3. Serve the Chicken Dippers with 1.0 oz. of the Tandoori Sauce on the side.

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