The other day I was talking with my Mama about some of the dishes that she made when entertaining during the holidays. We talked about the cakes and pies, drinks and main course items and then we started talking about all those delicious appetizers and nibbles.

You know, those dishes that you throw together quickly and then stand back and watch disappear right before your eyes.

Well, add this to your listing of such dishes. It was born out of that discussion with Mama and her chicken ball that was one of the hottest requests for showers, holidays, and all the parties.

I think she could make that chicken ball in her sleep she made it so many times while we were growing up.

But, I wanted a new little twist on that old classic chicken ball. I wanted a hot dip that you wouldn’t have to fuss around with shaping and chilling in the refrigerator.

I wanted something that if friends dropped by during the holidays, you could turn out a hot appetizer dish that would impress.

And you know, you could easily place this same recipe on rolls and heat them in the oven for a scrumptious light supper. I think I’ll have to try that next!

So, let’s get to making this hot creamy chicken dip recipe, shall we?

Begin with your cream cheese.

Add in your mayonnaise.

And then your garlic powder.

Blend it all together until it is nice and creamy.

Pour in your chopped pecans.

Next add your chicken chunks.

Now, I just have to tell you, for this dip, you can use canned chicken chunks or chicken that you’ve cooked. It’s really your call here.

Stir together until well-combined.

Spread into the bottom of a small baking dish.

Now take a bunch of parsley and give it a good rough chop.

Then combine with shredded Parmesan cheese.

Spread your parsley and Parmesan cheese mixture over the top of your creamy chicken.

Be sure to cover the entire top of the dip.

Then pop in your oven and bake until lightly browned and your cheese.

Grab a few corn chips and dig in.

I promise, you really do need to make this soon!

Love ya!
Robyn