Monday, August 29, 2011
Barbecued Chicken Dip
Good Morning! Today's the Secret Recipe Club. It's a really fun group of bloggers. And, it's grown so much that they've divided us into three groups. Three Mondays of the month, a group reveals a recipe from the blog we've been assigned. The blogger doesn't know who's going to post one of their recipes so it's fun to go through the list and find which of your recipes has been posted. You'll find hops to the other blogs at the end of this post. And, if you'd like to participate, here's a link: Secret Recipe Club.
When I got the original assignment, I dutifully read through a couple of months of posts on my assigned blog: From Apples 2 Zucchini. There were a lot of choices but I really wanted to make a jambalaya. Well, time went on and I didn't get it made. Last week I realized I needed to check and make sure I had all the ingredients. Then, I counted days. Hmmm, it was Wednesday and I already had chicken thighs, ribs and wings to cook. Enough goodies to feed the crew when they come to move the furniture we're giving away. The blog is to be posted on a Monday so that means it needs to be written by Sunday. And, Sunday was my next time to cook. That wouldn't work. Well, wouldn't you know when I went to From Apples 2 Zucchini, there on the first page was the perfect recipe! Thank you Pam :-) This barbecued chicken dip would be perfect for the chicken thighs. And, my hungry movers would love it. I love it when a plan comes together. Click on the link above to see Pam's original post.
What did we think? Pam's husband was exactly right when he asked if there was any more of that crack dip left. This is one you want to put your serving on your plate and back away or you'll just plain eat too much. It's addictive and wonderful. Now, today she's got a rosemary foccacia roll posted that'd be perfect to turn this into a sandwich.
Barbecued Chicken Dip
1 boneless, skinless chicken breast or 3 boneless skinless chicken thighs
3/4 c of your favorite barbecue sauce
1 8 oz package of cream cheese, softened
1 green pepper, diced
1 sweet onion, diced
2 t olive oil
1/2 t garlic powder
1 t onion powder
1/3 c shredded cheese
Simmer the chicken in the barbecue sauce until it's fully cooked. Allow it to cool, then shred it. Saute the pepper and onion in the olive oil.
Soften the cream cheese and mix in the chicken, pepper, onion, garlic powder and onion powder.
Put the mixture in a casserole dish
and drizzle it with a bit more bbq sauce
then top it with the shredded cheese.
Bake at 350 for 20-25 minutes.