Tailgate Butt Burner Dip Recipes

TAILGATE BUTT BURNER DIP

Steps:

• 1. Preheat oven to 425-degrees. Rub chicken breasts with softened butter then season with salt and pepper. Place on a baking sheet and roast for 30-40 minutes. Let cool completely then pull chicken off the bone into bite-size pieces.
• 2. While the chicken is roasting, heat a skillet oven medium-low heat. Add olive oil and onions, cooking until soft, about 5 minutes. Add in brown sugar and cook, stirring occasionally, until caramel in color remove from heat.
• 3. In a large bowl, mix together softened cream cheese, ranch dressing, 1/3 cup of the BBQ sauce, onions and half of the cheddar cheese. Fold in chicken.
• 4. In a casserole or baking dish (mine was 8-inch round, 4-inch deep), layer the cream cheese mixture, smoothing the top off. Cover it with the remaining BBQ sauce, then the remaining cheese. Bake for 20-25 minutes, until bubbly and hot. Serve with crackers or chips. My favorite is the flat pretzel crackers.

TEX-MEX TAILGATE DIP

Steps:

• In medium bowl, mix refried beans and taco seasoning mix. Spoon about 2 tablespoons of the bean mixture into each of 16 (5-oz) clear plastic cups.
• In another medium bowl, mix cream cheese and chiles. Spoon 1 heaping tablespoon of the cream cheese mixture over the bean mixture in each cup.
• Top each cup with 1 tablespoon of the salsa, followed by 2 tablespoons of the lettuce, 2 tablespoons of the cheese, 1 1/2 teaspoons of the olives and 2 teaspoons of the tomato. Refrigerate until serving time, up to 4 hours. Serve with tortilla chips.