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 1 1/2 cup Shredded chicken
½ cup Chopped ham or turkey ham or non-smoke beacon
8 oz Cream cheese
3oz Chicote chilies and the garlic and some brine
3 oz Whipped cream
1/8 tsp onion powder
½ cup Parmesan cheese
Salt and pepper to taste

Shred and chop the chicken and the ham to very small pieces. Mix well.

Mix the Cream cheese, the whipped cream, the chopped Chicote chilies with its garlic and brine and Onion powder.
Once the Cream cheese has a soft texture mix in the ham and chicken, season with salt and pepper.

Bake at 400° for 30 minutes. Ten minutes before the dip is done add the Parmesan cheese on top to get a nice toasted crust.