Categories: Appetizers
Ingredients
- 8 oz. shredded pepper jack
- 2 (8 oz.) packages cream cheese, at room temp
- 1/2 cup mayo
- 2 tbsp. garlic powder
- 1 tbsp. cayenne
- 1 1/2 tsp paprika
- 1/4 cup honey
- 1 tsp hot sauce
- 8 frozen breaded chicken tenders, cooked as directed and chopped
- 1/2 cup chopped dill pickles
- Texas toast, toasted and cut into 1-inch wide strips
- Melted butter, for brushing
- Chopped fresh flat-leaf parsley
Directions
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Preheat oven to 375. Set aside 1/2 cup of the pepper jack. In a large bowl, using an electric mixer on medium speed, blend the remaining pepper jack, cream cheese, mayo, garlic powder, cayenne, and paprika, about 2 minutes. Spread into an 8-inch square baking dish and cover with foil. Bake until heated through, about 20 minutes. Uncover and sprinkle with the reserved pepper jack. Bake, uncovered, until the cheeses melt, about 5 minutes more.
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In a small bowl, mix the honey and hot sauce. Top the dip with the chicken and pickles and drizzle with the hot honey. Brush the Texas toast with melted butter and sprinkle with parsley. Serve the dip with the Texas toast.