There's an old adage that says gossip is the highest form of flattery. If that's true then making someone else's recipe your own would be the highest form of culinary flattery. I commandeered this recipe after visiting a couple of our friends for Labor Day. I have to admit that I probably would never have thought of a dip like this on my own. I tend to lean more towards cheese or fruit when considering an appetizer. Despite all my preconceived notions, this chicken dip is so satisfying and easy to whip up that I couldn't help stealing the recipe.
Southerners absolutely love ranch. My husband was overwhelmed, I think, by the ranch mania when he first moved here from Michigan. I remember him exclaiming once, "do you guys (not y'all; he's a Yankee) put ranch in everything?!". Well, yes, we do put it in quite a few things. The ranch flavor of this recipe lends just enough of a back note that people wonder what it is they are tasting. I know I did when I first had it. Feel free to up the ranch dip mix if you want that "BANG, RANCH" flavor.
When I made it, I only had 4 oz of cream cheese in the fridge, so my dip was very loose. But you'll use the right amount and it'll be great! Thanks again Lanie!
Serves 4-6 as an appetizer
1 (10oz) can white meat chicken, drained
8oz cream cheese, softened
2 tbsp sour cream
2 tbsp mayonnaise
2 tsp ranch dip mix, more or less to taste
- In a small bowl, stir chicken well to break up all of the chunks.
- Add the cream cheese, sour cream, mayo and ranch.
- Cream the ingredients together until you have a uniform mixture.
- Cover and chill at least 4 hours.
- Serve with crackers.
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