Orange Marmalade From Spain
You can easily whip up this creamy, spicy, salty dip. For parties, I love dips in the slow cooker—just turn it to low once the dip is cooked and let your guests help themselves. No need to worry about the dip getting cold and having to reheat it.
INGREDIENT :
- 1 pound ground chicken
- 1 package (8 ounces) cream cheese, cubed
- 1 cup shredded white cheddar cheese
- 1/4 cup chicken broth
- 2 to 4 tablespoons Sriracha chili sauce
- 2 tablespoons honey
- Tortilla chips
- Chopped green onions, optional
RECIPE DIRECTION :
- n a large skillet, cook chicken over medium heat until no longer pink, 6-8 minutes, breaking it into crumbles; drain. Transfer to a greased 3-qt. slow cooker. Stir in cream cheese, cheddar cheese, broth, chili sauce and honey.
- Cook, covered, on low 3-4 hours or until cheese is melted, stirring every 30 minutes. Serve with tortilla chips. If desired, sprinkle with green onions.
