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
Preheat oven to 325 degrees F.
Remove and discard the skin and bones of the chicken and then shred the meat.
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).
With a spatula, fold in shredded chicken and transfer to a 9"x9" casserole dish and spread.
Crush up crackers and white cheddar in a food processor.
Stir in butter and top the chicken mixture with crumbs.
Bake for 25 - 30 min until bubbly and golden brown.
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.)