In honor of the beginning of football season, this recipe swap's theme was appetizers/tailgate food. I'm not a fan of football — give me hockey! — but I am a fan of tailgate food. I received a recipe for BBQ chicken dip from Hezzi D's Books and Cooks.
I made very few changes to Hezzi's recipe. I used a spicy barbecue sauce rather than a sweet one, just my personal taste preference. I didn't worry too much about precise measurements, I just eyeballed most of the measurements. Otherwise, I really enjoyed it, and will definitely make this recipe again. I think it will be a big hit with my football-loving, tailgating family. The recipe can be made up to twelve hours ahead of time.
BBQ Chicken Dip
From Hezzi D's Books and Cooks
- 1 (12 ½ oz) can of chunk chicken, well-drained
- 1 cup BBQ sauce (I used Kraft Thick 'n Spicy), divided
- 1 (8oz) package of ⅓-less-fat (Neufchatel) cream cheese, softened
- ¼ cup low fat ranch dressing
- ¼ cup light sour cream
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 2 cups cheddar cheese, divided
- Tortilla chips, for serving
- In a mixing bowl, combine the cream cheese, ranch dressing, sour cream, garlic powder, black pepper, 1 cup of the cheddar cheese, and 3 tablespoon of the barbecue sauce.
- Line an 8x8 baking dish with foil. Gently spread the cream cheese mixture in the bottom of the pan.
- In a small skillet, combine the chicken and the rest of the barbecue sauce, and heat over medium heat for about five minutes, until heated through. Spread evenly over the cream cheese mixture.
- Sprinkle the rest of the cheddar cheese over the top of the chicken.
- If baking later, cover the pan with tinfoil, and refrigerate.
- When ready to bake, preheat oven to 400 degrees. Remove the top layer of foil, and bake for fifteen minutes. Serve with tortilla chips.