Sunday, July 27, 2014

Cranberry barbeque chicken dip

1 can whole-berry cranberry sauce
1 bottle chili sauce
1 T Worcestershire sauce
1 T coarse brown mustard
1 t red pepper flakes
1 T cider vinegar
4 c cooked chicken, shredded
2 pkg Neufchatel cheese, softened
1 lb Monterey Jack cheese, shredded
Small bunch of green onions cut up for garnish.

2 - 8" diameter oven safe serving bowls or a single 9x13 glass casserole dish

Preheat oven to 350° F

Lightly oil dishes with olive oil. Evenly divide Neufchatel cheese between the dishes and press out evenly on the bottom (put some oil on your fingers to make this easy.) Cover with a light layer of shredded Monterey jack. Set aside.

Put cranberry sauce, chili sauce, worschesher sauce, mustard, red pepper, and vinegar in a food processor. Pulse to combine. You want the cranberries to still have some texture, so don't puree.

Put chicken in a large bowl. Spoon about 1/2 cup of barbeque sauce over it and stir well. Keep adding a few spoonfuls until all of the chicken is coated and the mixture holds together. Add a bit more sauce along with about 1/2 cup shredded Monterey jack and mix just until combined.

Spoon an even layer of chicken mixture into the casserole dishes. Level with the back of a spoon.

Coat with the remaining shredded Monterey jack cheese.

Bake, uncovered for 30 minutes. Remove and top with green onions.

Serve immediately with snack crackers.

No comments:

Post a Comment