Barbeque Chicken Pizza Dip
Prep: 25 minutes
Bake/Broil: 30 minutes • Serves: 20
2 medium red onions, halved and sliced
2 medium jalapeño peppers, seeded and finely chopped
2 containers (7.5 ounces each) jalapeño cream cheese
3 cups shredded smoked Gouda cheese
1 whole roasted chicken, skin removed, meat shredded (about 3-1/2 cups)
1-1/2cups barbeque sauce
1/4cup chopped fresh green onions
1.Preheat oven to 350°. In large skillet, heat oil over high heat 1 minute; add onions and cook 5 minutes or until tender and lightly charred, stirring occasionally. Remove from heat and reserve 1-1/2 cups onions; stir in jalapeños, cream cheese and 1-1/2 cups Gouda cheese. Transfer cheese mixture to 3-quart baking dish.
2.In large bowl, toss chicken and barbeque sauce; spread over cheese mixture, and top with reserved onions and remaining 1-1/2 cups Gouda cheese. Cover with aluminum foil; bake 25 minutes or until edges are bubbly. Remove foil; broil 5 minutes or until golden brown. Sprinkle with green onions. Makes about 10 cups.
Approximate nutritional values per serving:
223 Calories, 14g Fat (7g Saturated), 54mg Cholesterol,
559mg Sodium, 14g Carbohydrates, 0g Fiber, 12g Protein
Serve dip with crostini, crackers and/or breadsticks.