Tailgate Butt Burner Dip

Name: Tailgate Butt Burner Dip
Yield: 16
Ingredients: 3 bone-in chicken breasts; 4 Tbsp butter, unsalted, room temperature; 1 tsp kosher salt; 1/2 large red onion, diced; 1 tsp brown sugar, firmly packed; 1 lb cream cheese, room temperature; 2/3 c ranch dressing; 2/3 c favorite barbecue sauce; 8 oz sharp cheddar cheese, freshly shredded; crackers or chips for dipping

By Marsha Gardner
@mrdick1950

I have no idea where the name came from, but I do know that this is one of the best hot chicken dips I have ever tasted. I use my own barbecue sauce (Aunt Masa's Soul Sauce) when I make this dip.

Rating:

★★★★★ 3 votes5

Comments:

3 Comments

Serves:

Ingredients

3

bone-in chicken breasts
4 Tbsp

butter, unsalted, room temperature
1 tsp

kosher salt
1/2 large

red onion, diced
1 tsp

brown sugar, firmly packed
1 lb

cream cheese, room temperature
2/3 c

ranch dressing
2/3 c

favorite barbecue sauce
8 oz

sharp cheddar cheese, freshly shredded
·

crackers or chips for dipping
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How to Make Tailgate Butt Burner Dip

Step-by-Step

Preheat oven to 425-degrees.

Rub chicken breasts with softened butter then season with salt and pepper. Place on a baking sheet and roast for 30-40 minutes. Let cool completely then pull chicken off the bone into bite-size pieces.
While the chicken is roasting, heat a skillet oven medium-low heat. Add olive oil and onions, cooking until soft, about 5 minutes. Add in brown sugar and cook, stirring occasionally, until caramel in color remove from heat.
In a large bowl, mix together softened cream cheese, ranch dressing, 1/3 cup of the BBQ sauce, onions and half of the cheddar cheese. Fold in chicken.
In a casserole or baking dish (mine was 8-inch round, 4-inch deep), layer the cream cheese mixture, smoothing the top off. Cover it with the remaining BBQ sauce, then the remaining cheese. Bake for 20-25 minutes, until bubbly and hot. Serve with crackers or chips. My favorite is the flat pretzel crackers.