panko, 20 grams
butter (unsalted), 15 grams
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Lillie’s Q Hot Chicken Seasoning, 5 grams
cooked chicken (light and dark meat), 200 grams
white american cheese, 120 grams (do not buy pre-slice)
cream cheese, 90 grams
sour cream, 80 grams
heavy cream, 70 grams
dill pickle relish, 40 grams
cooking oil, 20 grams
garlic, 20 grams
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Lillie’s Q Hot Chicken Seasoning, 10 grams
scallions, 20 grams
The Bread Crumbs
The Dip
The Garnish
Snack
In a sauté pan, melt the butter, then add the panko breadcrumbs and Lillie’s Q Hot Chicken Seasoning. Toast until just golden and set aside.
Mince the garlic and add it to a pot with the cooking oil, cooking slowly until soft.
Purchase a chunk of white American cheese from the deli (do not use pre-sliced cheese). Grate the cheese.
To the pot, add the grated white American cheese, sour cream, Lillie’s Q Hot Chicken Seasoning, cream cheese, and dill pickle relish.
Dice the chicken (you can use our citrus-marinated leftover chicken or any roasted chicken you prefer).
Add the chicken to the pot and cook on low heat until all the cheese has just melted.
Transfer the mixture to a baking dish and top with the toasted breadcrumbs and scallions.
Bake the dip in a 400-degree oven until it is hot and bubbly.
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