Boat Dip
Dips that travel well — buffalo chicken dip, beer cheese dip, cheesy spinach and artichoke dip, bacon jalapeño pimento cheese — for the cooler and the dock.
★ appetizer
appetizerIngredients
- 3 Shredded Chicken Breast (Boneless/Skinless)
- 8 oz Cubed Cream Cheese
- 1 cup Ranch
- 1 cup Hot Sauce
- 1 tsp Black Pepper
- 1 tsp Garlic Powder
- 1/2 cup Chopped Green Onion
- 1 1/2 cups Shredded Mozzarella - Divided
- 1 1/2 cups Shredded Cheddar Cheese - Divided
Instructions
- 1Preheat oven to 350ºF.
- 2In a braiser over medium-low heat, add cream cheese, ranch, hot sauce, pepper, and garlic powder. Whisk until smooth then remove from heat.
- 3To the braiser, add the shredded chicken, green onions, 1 cup of shredded mozzarella cheese, and 1 cup of shredded cheddar cheese. Mix until well combined then top with the remaining cheese.
- 4Bake for 20 to 30 minutes, or until the cheese has melted and the edges begin to bubble. Switch oven to broil for about 3 minutes until golden brown.
- 5Serve and enjoy with your favorite chips and veggies.
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Open in Pepper →The Dip Everybody Crowds Around
A good dip does the heavy lifting. You stir it together in one pan, set it out with crackers or chips, and people graze on it all afternoon without you fixing a single plate.
Cooks on Pepper reach for these for lake days and tailgates, but also for Friday nights when nobody wants a real supper and a pan of buffalo chicken dip with a bag of chips is plenty.
Every recipe here is a dip worth hauling somewhere — buffalo chicken dip with cream cheese and ranch, two beer cheese dips, cheesy spinach and artichoke, bacon jalapeño pimento cheese, jumbo crab spinach artichoke, pizza dip with ground sausage, and a cold dill pickle dip.
Quick Tips
- 1
Soften the cream cheese
Set the block out 30 to 45 minutes before you start, or microwave it 20 seconds. Cold cream cheese stays lumpy no matter how long you stir.
- 2
Shred your own cheese
Bagged shreds are coated so they don't melt smooth. Grate an 8 oz block yourself and the dip comes out silky instead of grainy.
- 3
Drain the artichokes well
Press the canned artichoke hearts in a strainer and squeeze out the liquid, or the dip goes watery in the oven.
- 4
Keep it warm in a cooker
Move hot dips to a small slow cooker on warm for serving. Stir every 20 minutes so the edges don't scorch.
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