Easter has come and gone once again, and like last year, I had a busy day leading up to the Easter Vigil potluck. This year we were at a baseball game for the few hours beforehand, and while we had a few hours between game time and needing to be at church, walking around on a surprisingly hot and sunny day can take it out of you.
Lucky for me I chose a fairly easy recipe to make. My assignment had been “savory” something, and I figured a dip of some kind would be good. I’d just seen this “Easy Creamy Chicken Dip” touted on as part of a baby shower spread – though here it’s labelled as “chicken ball” which is why I clicked the link and went, “Oh, I remember that recipe. I bet that would be good for Easter!”
Was it easy? So easy. Was it creamy? Very. Using canned chicken breast and chicken spread was a new experience for me, and I wish I could have gotten a picture of how it drove Winston crazy, because he assumes that any can being opened in the house is cat food for him. And canned chicken does smell reminiscent of cat food. But does not taste like cat food…not that I’ve ever tasted cat food. (I haven’t. For real. I promise.)
My thoughts from making this recipe are that while making it a couple hours ahead of time and popping it in the fridge is fine, you don’t want to let it sit too long after the party, as the dip has a tendency to harden/congeal the longer it sits. No one likes to have to crack through a layer of hardened dip to get to the soft and creamy stuff in the middle. Because of the cream cheese in the dip, I would also probably not let it sit out for hours and hours either (especially if it’s warm out), which means making it and finishing eating it in fairly short order. Which wasn’t much of a problem as there wasn’t much left at the end of our potluck, and the Boy tends to act as vacuum cleaner for many of my cooking experiments.
Definitely something I’d make again. Maybe not my first or fanciest choice, but quite tasty, and you can’t beat how easy and quick it is to put together.
Easy Creamy Chicken Dip
Yield: About 2 cups of dip – enough for a medium-sized party
1 10-oz can of white meat chicken (Note: both this and the chicken spread can be found near the canned tuna)
2 4.25-oz cans of Underwood Chicken Spread (substitute more canned chicken if you can’t find this)
1 8 oz package of cream cheese (softened)
1 teaspoon soy sauce
2 tablespoons mayonnaise
2 tablespoons dried parsley
fresh parsley for garnish (optional, I did not use it)
Drain the white meat chicken and add the meat to the 2 cans of chicken spread in a large bowl.
Stir in the softened cream cheese and mix together until combined.
Add the soy sauce, mayonnaise, and dried parsley, and stir until evenly incorporated.
Chill in the fridge for a few hours before serving. Serve with crackers or sliced veggies.