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Charlie Dashiell | Nueces EC

8 ounces light cream cheese
2 tablespoons hot sauce
2 teaspoons garlic powder
1 teaspoon onion powder
2 teaspoons Spanish paprika
1/2 teaspoon ground ginger
1/2 cup finely diced cooked (or smoked) chicken
1/4 cup sliced green onions
1/2 cup shredded cheddar cheese
1 tablespoon finely chopped pickled jalapeño peppers, or more to taste
1/2 cup sour cream, or more as desired for texture

1. Thoroughly combine cream cheese, hot sauce, garlic powder, onion powder, paprika and ground ginger in a mixing bowl or the bowl of an electric mixer fitted with the paddle attachment.

2. Stir in the chicken, green onions, cheddar cheese and jalapeños. Stir in enough sour cream to reach a desired consistency.

3. Refrigerate at least 1 hour to allow the flavors to meld.

4. Serve with sturdy chips, or spread the dip on extra-thin bread to make wonderful party sandwiches. Makes about 2 cups.

Makes about 2 cups.