Do you have a signature dip that you take to every event? Nine times out of ten, if I’m asked to bring a dip, I bring this one. And nine times out of ten, I get asked for the recipe.
Way back when all of the kids on my dad’s side of the family were still pretty close to the kid age, we got together on Christmas Eve for dinner every year. My cousin David married a girl from Louisiana, and she came in one Christmas with a hot chicken dip that I couldn’t stop eating. None of us could. She told us the recipe, and since I’ve been a grown up myself, I’ve been taking it with me to most functions that require a dip, including numerous tailgates. Amy always has the best appetizer recipes that are crowd-pleasers and super simple. Want to learn how to make it, too?
Recipe
Ingredients:
- 2 large cans of shredded chicken (can use the white meat from a Rotisserie chicken)
- 1 8 oz. block of cream cheese
- 2 cups shredded Mexican cheese
- 8 oz. diced green chilis
- 4 oz. diced jalapenos (I use the jar kind, but if you prefer fresh, use 3-4 whole ones and remove the seeds. WEAR GLOVES WHEN YOU REMOVE THE SEEDS!)
- 8 oz. sour cream
- 2 tbsp mayo
- tortilla scoop chips
Directions:
- Preheat oven to 350°
- With a hand mixer, mix all ingredients together (except cheese) and put in a 9×13 casserole dish.
- Bake for 25-30 minutes
- Serve hot with tortilla scoops (Can also serve with wheat thins or any other cracker.)
Thanks, Amy, for introducing us to this delicious dip. It’s the perfect football party food.
Now, go add these ingredients to your grocery list and make it for Saturday’s game. Everyone will love it, but you likely won’t have any leftovers to take home. Let me know how it goes.
