• 1 tablespoon canola oil
• 2 medium red onions, halved and sliced
• 2 medium jalapeño peppers, seeded and finely chopped
• 2 containers (7.5 ounces each) jalapeño cream cheese
• 3 cups shredded Yancey’s Fancy® Grand Reserve Gouda
• 1 whole roasted chicken, skin removed, meat shredded (about 3½ cups)
• 1½ cups barbeque sauce
• ¼ cup chopped fresh green onions

1. Preheat oven to 350°. In large skillet, heat oil over high heat 1 minute; add onions and cook 5 minutes or until tender and lightly charred, stirring occasionally. Remove from heat and reserve 1½ cups onions; stir in jalapeños, cream cheese and 1½ cups Grand Reserve Gouda. Transfer cheese mixture to 3-quart baking dish. 
2. In large bowl, toss chicken and barbeque sauce; spread over cheese mixture, and top with reserved onions and remaining 1½ cups Grand Reserve Gouda. Cover with aluminum foil; bake 25 minutes or until edges are bubbly. Remove foil; broil 5 minutes or until golden brown. Sprinkle with green onions; serve with crostini. Makes about 10 cups.

Approximate nutritional values per serving: 223 Calories, 14g Fat (7g Saturated), 54mg Cholesterol, 559mg Sodium, 14g Carbohydrates, 0g Fiber, 11g Sugars, 8g Added Sugars, 12g Protein

Chef Tip

Serve dip with crostini, crackers and/or breadsticks.