Favorite Dish: Sweet Habanero Chicken Dip
Today is the first official day of fall. Though in The South we might not quite feel the crisp autumn air yet, we do feel the presence of college football season. Tailgating is in full swing and we want to make sure you're armed to impress all the other folks at the tailgate. We recently brought you our recipe for Brunswick Stew, but now we want to share our recipe for our Sweet Habanero Chicken Dip. You've all heard of Buffalo Chicken Dip. It's salty, creamy, cheesy, and amazing. But if you want to stand out from the rest of the tailgate crowd, whip this up. Just make sure you make a double recipe if you've got a crowd...this stuff goes quickly.
Sweet Habanero Chicken Dip
This recipe is so easy and so good. It brings a little heat with a lot of flavor. Everyone likes the chicken version but it is also good using seafood such as precooked shrimp or crawfish. It travels well in an ice cooler and can be made ahead of time, refrigerated then cooked at a later time using an oven, grill or smoker. Ingredients 1 8oz. package softened cream cheese. 4 ounces Monterey Jack or Mozzarella shredded cheese ¾ cup Sugar Hill Smokehouse “Sweet Habanero” BBQ sauce 6 ounces shredded or chopped chicken, shrimp or crawfish In a bowl combine the ingredients until completely mixed. Put in an oven safe pan or casserole dish. Cook at 350 degrees until the top of the cheese browns and becomes bubbly. Let set for 10-15 minutes then serve with your favorite chip or cracker.