KP Cooks

For Your Dipping Pleasure 

Stephanie Brooks

It’s that time of year when the air is crisp or the rain won’t stop.

But most importantly: Super Bowl!

Besides all those commercials during the game, food is definitely a highlight. Oh yeah, and football.

I love a nice cheesy dip that can be served hot from a crockpot. Quick, convenient, warm and delish.

I’d like to share a recipe that was given to me by a sweet lady named Pam. I’ve made variations of and even eaten it cold while camping before. It’s so good every time.

Chicken Smack Dip

• Bake or boil 2 chicken breasts, then shred. I’ve found the easiest way is to use two forks. Toss in a medium sized mixing bowl.
• Pop your oven to 350 and turn your crockpot to medium or high, depending upon when you plan on devouring the dip.
• Next up, mash 8 ounces of cream cheese and toss in with the chicken.

  Add ½ cup of Frank’s Hot Sauce into the bowl.

• Then add 1 cup of ranch dressing. I prefer making some buttermilk ranch but either way you can’t go wrong.
• Grate 1½ cups pepper jack cheese (or substitute cojack or cheddar); add about half to the bowl.
• Now the fun part: mixing all the ingredients together! Once complete, use a spatula to get all the goodies out of the bowl into your crockpot, casserole or throwaway aluminum pan.
• Sprinkle the remainder of your cheese over the top and place vessel in the oven for 30 to 40 minutes or until top is bubbly and brown.
• Next—and I know this is the hardest part—you need to wait a few minutes to try it because dang it’s hot and might just burn your mouth.

Once you’re ready, serve with some good tortilla chips, veggies or a spoon! Dip in and enjoy the Super Bowl.