Chicken Salad Dip

Chicken dip served warm in the crockpot with some potato chips for dipping is a beautiful thing. We serve this as an appetizer but it's also great over rice (or in a sandwich the next day). Adapted from Decatur Macpherson | 12 Tomatoes

1 rotisserie cooked chicken, shredded or 4 cups cubed cooked chicken

1 cup cheddar cheese, shredded

1 ½ cups mayonnaise

1 cup onion, diced

1 cup celery, diced

1 jalapeno, diced

2 cloves garlic, diced

1 tsp dried parsley

Juice of ½ a lemon

1 tsp worcestershire sauce

1 Tbsp onion powder

1 tsp garlic powder

Garlic salt and pepper, to taste

1 cup potato chips, crushed

Mix the chicken, cheese, mayonnaise, onion, celery, jalapeno, garlic, lemon juice, worcestershire, and seasonings in a large bowl. Spread into a crockpot and cook on low for about an hour. Top with the crushed potato chips (plus more chips for dipping) and serve.