This ain’t your momma’s mambo. Give Lou Bega a run for his money with this Mambo Sauce Chicken Dip for your next summer cookout. It’ll put all the store-bought dips from your so called “guests” to shame.
Mambo Sauce Chicken Dip
Servings
4
servingsPrep time
30
minutesCooking time
20
minutesCalorieskcal
Delicious chicken dip made up of feta / cream cheese, chicken thighs grilled over coal, and a sweet mambo sauce.
Ingredients
4 4 chicken thighs (skinless / boneless)
1 tbsp 1 olive oil
2 tbsp 2 bbq seasoning of choice
8 oz 8 cream cheese (soft)
1/2 cup 1/2 ranch dressing
1/2 cup 1/2 feta cheese crumbled
1/2 cup 1/2 Capital City Mambo Sauce
1/4 cup 1/4 green onions chopped (green end)
Directions
- Combine the chicken thighs, olive oil, and seasoning. Mix well and set aside.
- Heat you grill to 400 degrees F direct. Wait till the coals have grayed over and then place the chicken thighs on the grates. Cook for roughly 15-20 minutes flipping every 3-4 minutes. Once the intenal temperature is 165 degrees F, remove and let cool for 5 minutes. Then, chop the thighs into small pieces.
- Combine the cream cheese, ranch, feta, chicken, and mambo sauce. Mix well. Place the mixture into a 1 quart baking pan and spread evenly flat across the pan.
- Heat your oven to 350 degrees F. Place the pan in the oven for 20 minutes.
- Remove the pan from the oven, top with additional mambo sauce / green onions, and dig in.
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