Sally’s Hot Chicken Dip

My sister Barbara has been cooking almost as long as I have, and she knows a good dish when she tastes something. That’s how she got this recipe for a hot chicken dip from the beautician who has been styling her hair for many years. Sally, whose shop is near Seeley, Wisconsin, offered Barb some hot dip and crackers one cold winter day and then shared the recipe when Barb begged for it.

Sally told her that she got the recipe from a former co-worker years ago who had obtained it from a chef. If you like chicken and cheese, you will probably like this simple way to whip up a tasty appetizer in just a few minutes.

INGREDIENTS:

1 twelve oz. can cooked chicken chunks
1 four oz. can of diced green chilies
1 eight oz. package of cream cheese
1 cup Mayonnaise
1 1/4 cups shredded cheddar cheese
 
PROCEDURE:

Drain the can of chicken and use a fork to shred the chicken into a microwavable mixing bowl. Cut the cream cheese into chunks about a half inch on a side. Combine the ingredients in the bowl, cover lightly and microwave on high for a minute. Stir and microwave for another minute. Continue alternately heating and stirring until the cheeses are melted and the dip is steaming.

Taste and add a dash or two of hot sauce if you wish.

Serve hot with tortilla chips or crackers. This recipe will serve ten to twelve people.

NOTES: The flavor will change with the kind of cheddar you use, so experiment with mild, medium and sharp to find the one you think works best for you.

Sally says any store brand chicken will do. Or if you want to go fresh, use a chicken breast poached in bouillon.

If you want to add a little color to the dish, reserve three or four tablespoons of the cheddar cheese to sprinkle on top of the dip before setting the serving dish before your guests. However, if you are like my sister or me, simply stir in all the cheese before heating. If anyone comments that it looks a little white, just explain that it is an old Scandinavian recipe.