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Your choice of crackers, veggies and/or pita bread for dipping or spreading.
Mix cream cheese, sour cream, minced onion, Worcestershire sauce, and Tabasco in a bowl until well blended. Stir in the chicken, cover, and refrigerate for 1 to 2 hours for the flavors to blend before serving.
By Deeli from Richland, WA
Heat chicken and Red Hot sauce until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half the cheddar cheese and transfer mixture to a slow cooker. Sprinkle all of the remaining cheese over top, cover, and cook on low setting until hot and bubbly.
Makes 64 Servings
Serve with Ritz crackers or tortilla chips.
Source: http://www.recipekitchen.net
By Chris Anderson from Kansas City
Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch or blue cheese dressing. Cook stirring until well blended and warm.
Shred chicken as finely as you can, (it makes it easier to dip), then add the other ingredients and heat up on stove or crock pot.
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I just love the hot stuff ;-)
Heat the chicken and hot sauce in a skillet over medium heat until heated through. Stir in cream cheese and stir until well blended and warm. Mix in the shredded cheese and cook on low until hot and bubbly, stirring occasionally. Add Blue Cheese and warm slightly while stirring. Serve warm with celery sticks.
By Deeli from Richland, WA
This sounds so good, think I will try it with crackers. Thanks for sharing. (02/10/2010)
By Ann Winberg
Spread cream cheese in bottom of pie plate. Spread chicken over the cream cheese. Mix 1/2 cup hot sauce (Louisiana/ Franks) and 1/2 cup ranch dressing, spread over chicken. Shred 2 cups of colby or mild cheddar and spread on top.
Bake 350 degrees F for 25 minutes till cheese melts and hot through. Serve with chips, crackers and celery. Yum Yum!
By over and over from Middleton, WI
