Tailgate Butt Burner Dip
3bone-in chicken breasts
4 Tbspbutter, unsalted, room temperature
1 tspkosher salt
1/2 largered onion, diced
1 tspbrown sugar, firmly packed
1 lbcream cheese, room temperature
2/3 cranch dressing
2/3 cfavorite barbecue sauce
8 ozsharp cheddar cheese, freshly shredded
·crackers or chips for dipping
How to Make Tailgate Butt Burner Dip
- 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.