- two 8 oz blocks cream cheese, softened
- 3/4 cayenne pepper sauce such as Frank's RedHot, or you can use wing sauce
- 1 c ranch dressing -or- blue cheese dressing
recommended brand of ranch dressing: Hidden Valley Original Ranch made from the packet
recommended brand of blue cheese dressing: Marie's Super Blue Cheese, Litehouse brand, or Rootie's (if you're near a Wegmans), both are usually found in the produce section of the supermarket) - 1 c shredded cheddar (or reduce this amount and add some crumbled blue cheese)
- 2 (12.5 oz) cans chunk white chicken, drained well or about 3 cups shredded chicken
- sliced scallions or chives, for topping, optional
Using electric hand mixer, mix cream cheese, hot sauce and dressing very thoroughly. Add shredded cheese and chicken, and mix well with electric mixer so the chicken gets all mashed up. Heat up and serve. If you plan to serve in a crockpot you can dump it all in about an hour and a half before you want to serve it, set it on high & cover, and mix a few times. You can also bake it until bubbly, or heat on the stovetop or fondue pot. Top with scallions or chives before serving. Serve with chips or crackers of your choice or celery sticks. (I like Fritos Scoops with it.) I eat it leftover cold too- makes an excellent cheese ball or cheese spread when served cold.
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