Brimstone Chicken Dip

Brimstone Chicken Dip

Prep Time: 20 minutes
Cook Time: 30-40 minutes (Oven), 2 hours (Crockpot)
Servings: 5-6

  • 1/2 rotisserie chicken, picked and chopped
  • 1/4 cup of Brimstone Rimjob/Rimshot
  • 8oz block of cream cheese
  • 8oz ranch dressing (optionally, sub in bleu cheese dressing)
  • 3/4 cup Monterey or Pepper Jack cheese, shredded
  • 3/4 cup cheddar cheese, shredded
  • 3 tbsp pickled jalapeno brine or pickle juice

Optional Garnish

  • green onion 
  • pickled jalapenos
Oven Directions:
  1. Preheat oven to 350F.
  2. In a medium saucepan, blend the cream cheese and ranch dressing over low heat until smooth.
  3. In a large bowl, add the chopped chicken, hot sauce, brine, a small handful of shredded cheese, and contents from the saucepan. Mix until well combined.
  4. Pour into an medium sized casserole or baking dish.
  5. Sprinkle the remainder of the shredded cheese on top.
  6. Bake uncovered for 30-40 minutes until bubbling and browned. Let it stand for 10 minutes before serving. Garnish as desired.
Crockpot Directions:
  1. Add all ingredients to a 4 to 6-quart slow cooker. Cube the cream cheese for easier melting.
  2. Stir to combine and cook on low for 2 hours, stirring occasionally.
  3. Keep the dip on the warm setting for serving. Garnish as desired.
Serving Suggestions:

Enjoy with tortilla chips, celery sticks, carrots, crackers, or toasted baguette slices.

  • Use what you have: Canned chicken or boiled shredded chicken breast can be used, rotisserie is just going to have more flavor and better texture.
  • Make-Ahead: Prepare a day in advance, cover, and refrigerate. Add extra baking time if needed.
  • Easy to scale: This recipe is very easy to make half or double size for smaller or larger gatherings.
  • Leftovers: Keep in an airtight container in the refrigerator for up to 3 days. Can be reheated in the microwave or on the stove. It's great as a filling for quesadillas, sandwiches, and sliders, hooray next-overs!

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