[This post was resurrected from deep in the archives; it originally appeared in August 2007.]
From the time I was in sixth grade until I graduated from high school, my parents threw big New Year’s Eve parties. They weren’t anything fancy, but they had all of their friends over, some family, and of course everyone’s kids. It was a fun tradition, and as we got older, my sister and I would invite our own friends. I have so, so many food-related memories of those New Year’s Eve parties… from my mom’s friend who always brought shrimp cocktail, to another that brought veggie pizza every year, my mom’s barbecued beans, and this chicken spread. It only takes five minutes to make and can be made ahead of time, which makes it perfect for parties.
The original recipe that my mom always made calls specifically for Underwood canned chicken (which makes me think that this was perhaps a recipe from a brand cookbook or packaging?), but I can’t find it at my local store anymore. Any type of canned chicken breast will work, just be sure to drain it.
I love the combination of the cream cheese with bits of chicken, a bite from the onion and the flavor of the soy sauce. It’s the perfect topping for Ritz crackers, but it can be served with any variety of accompaniments, from assorted crackers to tortilla chips, pita chips… whatever you love to use for dipping!
I absolutely adore recipes that bring back specific memories, and all of those New Year’s Eve gatherings are wonderful memories.
If You Like This Chicken Spread, Try These Recipes:
Three years ago: White Russian Winter Milkshake
Four years ago: Cream Cheese-Stuffed, Bacon-Wrapped Jalapeños
Five years ago: Mushroom-Herb Macaroni and Cheese
Seven years ago: Lemon Meringue Pie
My mom has been making this chicken spread/dip since I was a little kid, and it's always a hit at parties!
In a medium bowl, blend all ingredients together with a hand mixer until creamy and combined.
Serve with assorted crackers. Leftovers can be stored in the refrigerator for up to 3 days.
Nutritional values are based on one serving
Saturated fat: 7g
Vitamin A: 545%
Vitamin C: 1.3%
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!