Cajun Chicken Dip
The legendary fight night appetizer. This is the easiest dip to make, and I have literally never had someone try it who didn't scream with happiness. I have made it here in individual ramekins, but if you're into sharing, it cooks great in an 8x8 pyrex as well.
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| You can really use any cheese for this recipe, but we've found that a better quality cheese yields a better (read: less heavy) result. |
- 1 package Philadelphia cream cheese, softened
- 1 cup Helman's mayonnaise
- 1 cup aged white cheddar, grated
- 1/2 cup marble or cheddar, grated
- 3 chicken breasts
- 2 jalapeno peppers, seeded and finely diced
- Cajun seasoning
- Tortilla chips
Directions:
- Preheat oven to 350 degrees F.
- Boil chicken breasts in large saucepan filled with water (my dad likes to add a bit of lemon to the water-- CK does NOT)
- Meanwhile, in a large bowl beat cream cheese and mayo until well combined. Add cheese and jalapenos.
- When chicken is completely cooked (no longer pink inside) shred with two forks and add to bowl. Mix well.
- Spread into Pyrex baking dish (or individual ramekins) and liberally sprinkle with cajun spice.
- Bake for approximately 45 minutes or until dip is bubbling on all sides.
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