Our take on the classic shareable app!
In honor of our founder, the addition of jerk sauce gives this creamy, cheesy chicken dip an island upgrade; Plantain chips are, of course, the perfect companion. Happy Birthday, Ayesha!
RECIPE:
Jerk Chicken Dip
Servings: 4-6
INGREDIENTS
One tablespoon of olive oil
One tablespoon of unsalted butter
One small shallot finely diced
Two cloves of minced garlic
8oz. softened cream cheese
Two tablespoons sour cream
2 cups Monterrey jack cheese, plus more for topping
2/3 cups of Jamaican jerk sauce (We recommend Gracie’s)
½ c whole milk
2 cups of cooked shredded chicken
Chopped green onions, garnish
Plantain chips, for serving
Celery sticks, for serving
Carrot sticks, for serving
INSTRUCTIONS
Preheat oven to 425 degrees.
- Heat butter and olive oil in a medium saucepan over low heat. Add shallot and season with salt and pepper then sauté for 1-2 minutes to soften. Add garlic and sauté 1 minute more. Add cream cheese, sour cream, Monterrey jack, and jerk sauce, stirring until cheese melts. Whisk in milk. Fold in chicken. Taste and adjust for seasoning.
- Transfer mixture to an 8” nonstick cast iron skillet and top with more shredded Monterey jack cheese. Bake in a 425-degree oven for 10-15 minutes until lightly golden and bubbly. Top with green onion and serve warm with plantain chips and fresh-cut vegetables.
