Tailgate Butt Burner Dip
By
Marsha Gardner
@mrdick1950
1
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.
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
How to Make Tailgate Butt Burner Dip
- 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. - 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.
- 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.
- 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.
