Cowboy Chicken Jalapeño Dip

After a long day in the saddle, nothing hits the spot like a hot, spicy dip around the campfire. Make it ahead of time, then warm it over the fire while you swap trail stories.

Ingredients

• 2 cooked chicken breasts, shredded or diced

• 8 oz cream cheese, softened

• ¼ cup mayonnaise

• ¼ cup milk

• ¼ cup red pepper, finely minced

• 2 tbsp jalapeño peppers, minced (leave the seeds in for extra heat or remove them for a milder kick)

• 1 tbsp lemon juice

• ¾ tsp Tabasco sauce

Instructions

1. If you haven't already, cook the chicken by baking, poaching, or pan-frying until fully cooked. Let it cool slightly, then shred or dice into bite-sized pieces.

2. In a medium bowl, combine the cream cheese, mayonnaise, milk, red pepper, jalapeños, lemon juice, and Tabasco sauce. Stir until smooth, then fold in the chicken.

3. Transfer the mixture to a baking dish.

Oven Method

Bake at 375°F (190°C) for 20 minutes, or until hot, bubbly, and lightly golden around the edges.

Campfire Method

Place the dip in a cast-iron skillet or a foil pan. Cover with foil and warm over hot campfire coals for 15–20 minutes, stirring occasionally, until heated through.

Cowboy Tip

Prepare the dip before you head out on the trail and keep it chilled in a cooler. When camp is set, simply warm it over the fire for an easy appetizer everyone will gather around.

Serve hot with sturdy scoop-style tortilla chips and enjoy!