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When we lived in Washington, our friend Cate made the best dip. It was deliciously smoky, creamy, and cheesy and it was basically required that she make it for admission anywhere she was going. Over Thanksgiving I tried to recreate it using a few Tabasco sauces when we had family in town. They love all delicious party food and thought this was super tasty. I am so excited to share!
I was totally experimenting with this recipe. I had a notebook out and everything, and was adding ingredients little by little as I went along. In my recipe I used cream cheese, greek yogurt, and ranch dressing. The original recipe only calls for cream cheese and ranch, but I wanted to thin it out a little bit. You can really experiment with anything you want here. If you prefer more kick, add more Tabasco, and if you add too much, you can always add more ranch to make it more mild!
- 16 oz. low fat cream cheese
- 1/2 cup greek yogurt
- 1.5 cups light ranch
- 2-12.5 oz cans shredded chicken, drained
- 1-8 oz. bag shredded mexican cheese
- 2 tbsp. fire roasted diced green chiles (optional)
- 1.5 tbsp original tabasco
- 2 tsp green pepper tabasco
- 1 tbsp habanero tabasco
- Set the slow cooker on high; add cream cheese, ranch, and greek yogurt first and stir well;
- break up the chicken pieces after draining and add; add cheese and optional the half can of green chiles; add tabasco to taste or using my measurements until it's the desired flavor; heat until melted through
Of the three flavors of Tabasco that I used in the dip, my favorite is the Green Pepper Sauce. It’s got a smoky flavor that still has a bit of a bite. I added it to my mashed potato leftovers from Thanksgiving, and I’ve been adding it to my eggs in the morning. I have also been making “ghetto nachos” (a pile of tortilla chips with melted cheese on top) and this is super tasty when added on top.
What’s your favorite holiday dip recipe?