What a weekend of get-togethers! My handsome nephew just arrived home Friday night from the New York, New York Spanish-speaking mission and his "homecoming" was today only to be followed by a surprise birthday party for my brother Bill and our soon-to-be family member, Derek (he and my cute niece Chelsea are to be married in May). I've been waiting to try this recipe and thought this weekend would be the perfect time. The warm, bubbly dip was slightly spicy, filling and seemed to be the perfect tasty accompaniment to several foods.
Serve with crackers, crusty bread rounds and celery sticks
2 cups shredded, cooked chicken
3/4 cup hot pepper sauce (such as Frank's Red Hot)
2 (8 oz) packages cream cheese, softened
1 cup Ranch dressing or Bleu Cheese dressing
1 1/2 cups shredded cheddar cheese, divided
In a medium skillet, heat chicken and hot pepper sauce over medium heat. Add cream cheese and stir until smooth. Stir in dressing and 3/4 cup shredded cheese. Cook until mixture is heated through. Transfer to a crock pot or baking dish and top with remaining shredded cheese. For crock pot, cook on low until hot and bubbly (about 1 hour). For oven, bake on 325 degrees for 20-25 minutes or until hot and bubbly. Serve warm.
I loved this dip! It had just the right kick!
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