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Mississippi Comeback Chicken Dip

The Super Bowl is almost here, and James Beard Award nominated chef Cole Ellis of Delta Meat Market has the perfect appetizer for the big game: Mississippi Comeback Chicken Dip. This is sure to be a crowd favorite!


  • 1 rotisserie chicken

  • 2 (8 ounce) packages cream cheese, softened

  • 1 cup shredded white cheddar cheese

  • 1 cup Comeback Sauce

  • 1 stick melted butter

  • Box of chicken flavored crackers


  1. Preheat oven to 325 degrees F.

  2. Remove and discard the skin and bones of the chicken and then shred the meat.

  3. In a stand mixer or with a hand mixer whip cream cheese. Reduce speed and add 1 batch of comeback sauce till well combined (recipe below).

  4. With a spatula, fold in shredded chicken and transfer to a 9"x9" casserole dish and spread.

  5. Crush up crackers and white cheddar in a food processor.

  6. Stir in butter and top the chicken mixture with crumbs.

  7. Bake for 25 - 30 min until bubbly and golden brown.

Comeback Sauce

  • 1-1/2 cups Duke’s Mayo

  • 1/4 cup whole grain mustard

  • 1⁄4 cup chili sauce

  • 1⁄4 cup dill pickle juice

  • 1⁄4 cup ketchup

  • 2 Tablespoons lemon juice

  • 1 teaspoon smoked paprika

  • 3 teaspoons Worcestershire sauce

  • 2 teaspoons Crystal hot sauce

  • 1⁄2 teaspoon garlic powder

  • 1⁄2 teaspoon onion powder

  • Salt and pepper to taste

Combine all ingredients. Refrigerate up to 2 weeks. (Like this? Try other recipes from chef Cole Ellis here.)

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