Tailgate Butt Burner Dip

1
Marsha Gardner

By
@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 votes

Comments:
Serves:
16

Ingredients

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  • 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

How to Make Tailgate Butt Burner Dip

Step-by-Step

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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