Made this for the church potluck last Sunday and Sister Margaret asked me three times if it was really homemade. Came home with nothing but an empty dish.
Variations & Tips
Because this recipe is so pared down, it’s a great canvas for small tweaks that suit your tastes or what you have on hand. If you’d like a bit more body and a looser, saucier texture, stir in 1/4 to 1/2 cup of warm chicken broth or a splash of milk at the end. For extra savoriness, a handful of shredded cheddar or Colby Jack melted in during the last 10 minutes of cooking is a popular addition. You can also introduce some freshness and color by folding in thinly sliced green onions, chopped parsley, or even a handful of baby spinach right before serving. If you prefer a little heat, add a pinch of cayenne, a few dashes of hot sauce, or some chopped pickled jalapeños. For a slightly lighter version, use Neufchâtel (1/3 less fat cream cheese) and turkey bacon; the texture will remain creamy, but the dish will be a bit less rich. Finally, if you want to make this ahead, the mixture reheats very well—store it in the refrigerator for up to 3 days and rewarm gently on the stovetop or in the slow cooker with a splash of broth to loosen it.
