Barbecue chicken dip with Beemster® Royaal
Drinks dish. 4 persons. Preparation 45 minutes
Ingredients
- 250 g pulled chicken
- 200 g cream cheese
- 150 g Beemster® Royaal, diced
- 150 g Beemster® Jalapeño, diced + a little extra grated for garnish
- 100 g creme fraiche
- 1 bag of ranch dip
- 1/2 red onion, chopped
- 2 tsp parsley
- 1 tsp onion granules
- 1 tsp garlic granules
- 2 tbsp tabasco
Prepare
- Light the barbecue and prepare for indirect heat. Heat to 160 degrees.
- Put all the ingredients in a mixing bowl. Mix everything well and then spoon over into a skillet (cast iron skillet).
- Then put the skillet on the barbecue and close it with the lid. Cook the barbecue chicken dip on the barbecue for about 35 minutes.
- The dip is ready when the cheese is melted and the top is slightly browned.
- Remove from barbecue. Let cool briefly before serving and garnish with some grated Beemster® Jalapeño. garnish with fresh parsley, jalapeno and serve with the tortilla chips.
Serving tip
Garnish with some extra fresh parsley and rings of jalapeño. Delicious with tortilla chips, celery or carrots. You can also dip a nice sandwich in it.
Besides this barbecue chicken dip, we have more recipes for drinks that you can make on the barbecue. How about these loaded nachos?