If you're in East Lansing this weekend, be sure to check out all the fun festivities!
Bring this delicious dip over to the tailgate party on Saturday, but only if you're okay with people asking you for the recipe. It is so tasty and different from the typical "chip and dip" type tailgate foods. I tried this recipe shortly after I become obsessed with "bloody-mary's" on our honeymoon and wanted another "hot" snack to bring me back to my happy place in Mexico.
Ingredients & Recipe:
Printable Recipe
- 3-4 boneless/skinless chicken breasts, boiled/poached and then shredded
- 1 (12oz) bottle of hot sauce (I LOVE Frank's Red Hot sauce)
- 2 (8 oz) packages of cream cheese
- 1 (12 oz) bottle of Ranch dressing (you could use Bleu Cheese too)
- 2-3 ribs of celery, minced finely
- 1 cup of shredded Monterrey Jack cheese
Preheat your oven to 350 degrees. In a bowl, toss together the shredded chicken and the bottle of hot sauce. Spread the chicken mix out over the bottom of a "brownie" pan (13 x 9 x 2 pan). In a medium-large saucepan over the stove, heat up and stir the cream cheese and ranch dressing until well combined and smooth. Pour evenly over the chicken mixture, sprinkle with the minced celery and bake, uncovered, for 20 minutes. Sprinkle cheese over the top, and continue to bake for about 15 more minutes, or until the cheese is gooey and melty! Serve with carrot sticks, celery sticks, tortilla chips, pumpernickel rods, pretzels or another scoop-able food!
You Could Also Try...
- Sprinkle some extra crushed red pepper flakes over the top before serving for even more heat!
- Substitute low-fat cream cheese and/or low-fat dressing for a lighter appetizer
- To take to another location, assemble everything except the shredded cheese ahead of time, take the dish to the party and bake fresh!
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