Originally from New Orleans, LA, Hurricane Katrina blew us up to East Tennessee in 2005.
Simply put, I just love to cook. Expirimenting and creating is the therapy that relaxes me.
Learning from so many other talented bloggers challenges me to cook outside of "my comfort zone". It also challenges my family, especially my children, the Homegirlz. They now know there's more to life than chicken nuggets and French fries.
I have taken my word verification off commenting since it has been such a pain in the backside for me and everyone else trying to comment on blogs. If you have word verification on your blog, I am stopping by and enjoying your posts, but can't comment because I keep getting "Internal error" messages.
This mouthwatering dip that I lucked out and found at Plain Chicken while looking for fun tailgating food this past fall, will have your friends and family begging for more! Torture them baby, you have to keep them wanting more so don't give up the recipe! After all, some things, especially the really good food, should to remain a mystery.
1 lb. bonesless, skinnless chicken breats, cooked and chopped
1 package softened cream cheese (8 ounce package)
3/4 cup your favorite BBQ sauce (I used Sweet Baby Ray's Original)
1/4 cup Ranch dressing
1/4 cup sour cream
1 1/2 cups chredded cheddar cheese
1 green onion, sliced thin on an angle
Preheat oven to 350 degrees F.
In a mixing bowl combine chopped chicken, cream cheese, sour cream, ranch dressing, BBQ sauce, and 1 cup of the cheddar cheese.
Pour mixture into a lightly greased 8x8 baking dish. Top the dip with half og the green onions and remaining cheese. Bake for 20 minutes then sprinkle the remaining green onion over the top and bake for another 5 - 10 minutes, until bubbly.
Allow to set about 10 minutes and serve with your favorite cracker or chip. Now sit back, relax and watch the most fascinating disappearing act right before your very eyes!