Lemon Pepper Chicken Dip
Adapted from Rosalynn Daniels
You can't go wrong with dip, baby dip. You can't go wrong with lemons and pepper and Black Cap Fermented Hot Sauce (on sale this week!) and chicken either. Put it all together, and all your wildest dreams will come true!
INGREDIENTS
For serving:
INSTRUCTIONS
- Pre-heat oven to 350 degrees.
- In a medium size skillet, over medium heat add butter.
- Once your butter melts, stir in your cream cheese, mayonnaise, and sour cream.
- Stir continuously.
- As everything begins to melt and combine, pour in your lemon juice.
- Give it a good stir and add your minced garlic, salt, white and black pepper.
- Continue stirring to ensure nothing sticks to your pan.
- Now divide each cheese by half and add to to the skillet. Continuing to stir until fully melted.
- Toss in your cooked, chopped chicken and mix everything really well.
- Add mixture to your favorite backing dish and top with remaining cheese.
- Bake for 20 minutes or until cheese is melted and bubbly.
- Serve with your favorite tortilla chips, carrots, celery, or cracker of choice, along with all the fixins’: scallions, onions, cilantro, creme fraiche sour cream, and fresh lemon wedges squeezed over to taste.
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