This is a great dip for ANY tailgate party. Serve it fresh out of the oven… hot and bubbly and served with tortilla chips.
RACING DIP
2 (8-ounce) packages cream cheese, at room temperature
1 clove garlic, minced
4-5 LARGE green onions, chopped
1 can Rotel original tomatoes, DRAINED VERY WELL
2 tablespoons sour cream
8 ounces Flaked Krab, chopped small
15-ounce can black beans, rinsed & DRAINED VERY WELL
Frank’s Original Hot Sauce to taste
Sea salt to taste
1 cup Colby-Jack mixed grated cheese
tortilla chips for dunking
1 clove garlic, minced
4-5 LARGE green onions, chopped
1 can Rotel original tomatoes, DRAINED VERY WELL
2 tablespoons sour cream
8 ounces Flaked Krab, chopped small
15-ounce can black beans, rinsed & DRAINED VERY WELL
Frank’s Original Hot Sauce to taste
Sea salt to taste
1 cup Colby-Jack mixed grated cheese
tortilla chips for dunking
- In a large bowl, soften cream cheese by beating until smooth with an electric mixer.
- Add garlic, green onions, tomatoes, sour cream, chicken pieces and black beans stirring by hand until combined.
- Add hot sauce and sea salt until you reach desired taste.
- Arrange ingredients in an oven safe dish and top with grated cheese.
- Bake 20-30 minutes at 350 degrees until cheese is brown and bubbly.
- Serve with chips.
NOTE: Dip can be served cold but we like it best warm.
The leftovers are then perfect for making seafood enchiladas.
- Roll into tortillas.
- Top with chile verde sauce and more grated cheese.
- Bake and enjoy.