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Prep time
20 minutes
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Cook time
25 minutes
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Serves
8
Author Notes
This game day-ready recipe couldn’t be easier—just pick up a whole rotisserie chicken from the supermarket, remove the meat from the chicken, shred it, and fold the shredded chicken into the perfect mixture of cream cheese, sour cream, and creamy and delicious Chosen Foods Classic Mayo made with 100% pure avocado oil. Pro tip: Grease your baking dish with Chosen Foods 100% Pure Avocado Oil Spray to make sure none of that dip sticks to the sides. As for any leftovers? Sandwich a hefty spoonful of dip between two tortillas and throw it in a skillet for a quick quesadilla. —Irene Yoo
Test Kitchen Notes
This recipe is shared in partnership with Chosen Foods. —Food52
Ingredients
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Chosen Foods 100% Pure Avocado Oil Spray, for greasing the pan
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4 ounces
cream cheese
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4 ounces
sour cream
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1/4 cup
Chosen Foods Classic Mayo
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1 cup
barbecue sauce
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1 tablespoon
onion powder
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1 tablespoon
garlic powder
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1 teaspoon
kosher salt
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1/2 teaspoon
ground black pepper
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3 cups
shredded rotisserie chicken
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1 bunch
green onion, white and green parts chopped (about 1 cup)
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2 cups
shredded cheddar cheese, divided (any type of cheddar will work)
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Fresh cilantro, roughly chopped (for topping)
Directions
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Heat oven to 350°F. Grease a 10x6-inch (or similarly sized) baking dish lightly with avocado oil spray and set aside.
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Add cream cheese to the bowl of an electric mixer fitted with a whisk attachment, then whip on medium-high speed until smooth. Add sour cream, mayo, barbecue sauce, onion powder, garlic powder, salt, and pepper and mix until combined.
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Remove bowl from mixer and add shredded chicken, green onion, and 1 ½ cups cheese. Stir until combined using a spatula or wooden spoon. Transfer mixture to prepared pan and top with remaining cheese. Transfer baking dish to oven.
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Bake for about 25 minutes until cheese is melted and golden brown. Top with cilantro and serve with tortilla chips or butter crackers.
Irene Yoo is chef and creator of Yooeating, a Korean American food channel that explores Korean home cooking, street food, and culinary history. She has developed recipes and penned essays for Food52, Food Network, and Bon Appetit, and previously presented about Korean culinary history at The Korea Society and The Museum of Food and Drink.
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