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Judy Griffith Chicken Dip


This was my first recipe to try out of my new Nana’s Noodles cookbook my friend Mamie gave me. I haven’t seen the recipe’s namesake, Judy Griffith, in 30 years, but I have the fondest of memories. Imagine a middle-aged south Mississippi southern belle always dressed to perfection with a beautiful smile. She speaks with a true southern drawl that Hollywood cannot replicate. I whipped up this simple dip of hers last night before dinner. Y’all, it’s so good. Lou and Anne Scott loved it on a club cracker. Perfect in its simple form, I have many ideas to try with it. First, it would be perfect with any one of the following added: salty capers, a freshly chopped jalapeno pepper, or some bacon. Honestly, the options are endless. This will be added to my Friday Night Porch Party dips soon.



Judy Griffith Chicken Dip


ingredients:

2 chicken breast, cooked and chopped or a 12 ounce can of white chicken

1 8-ounce cream cheese, softened

1/2 cup sour cream

1 package dry ranch dressing

Directions:

Combine the cream cheese, sour cream and dry ranch seasoning. Fold in the chicken. Season with salt and pepper to taste. Refrigerate. Serve with crackers.


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