tailgate butt burner dip
(3 ratings)
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.
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(3 ratings)
yield
16 serving(s)
Ingredients For tailgate butt burner dip
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3bone-in chicken breasts
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4 Tbspbutter, unsalted, room temperature
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1 tspkosher salt
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1/2 lgred onion, diced
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1 tspbrown sugar, firmly packed
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1 lbcream cheese, room temperature
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2/3 cranch dressing
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2/3 cfavorite barbecue sauce
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8 ozsharp cheddar cheese, freshly shredded
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crackers or chips for dipping
How To Make tailgate butt burner dip
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1Preheat 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.
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2While 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.
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3In 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.
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4In 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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