This recipe is all about blending the ingredients to achieve the consistency and flavor that suits your tastes. So, add more cheese if you like, less hot sauce to limit the spice if you prefer. I have used hot sauce and buffalo sauce with equally good results. I have also used mayonnaise and ranch depending on what I have on hand. The dip is delicious and easily spread on toast or dipped with crisp celery no matter the version you make.
Author: Jennifer at 1840 Farm
Ingredients
For the Dip:
8ouncesroast chicken, shredded or cut into bite sized pieces
2ouncescream cheese
2ouncesMonterey Jackshredded
2ouncesbuffalo sauce or hot sauce
2Tbsmayonnaise or ranch
For Serving:
blue cheese crumbles
hot sauce
Toasted bread/pita
celery
Instructions
In a microwave safe bowl, combine the chicken, cream cheese, shredded cheese, hot sauce, and mayonnaise. Microwave in 30 second increments, stirring after each round of heating. The cheese will melt and create a smooth, cheesy base for the chicken and hot sauce.
Once the dip is warm and the cheeses are melted and smooth, taste for seasoning. Add more hot sauce or mayonnaise if you like until it tastes just the way you like it.
I like to add a bit of crumbled blue cheese and a drizzle of hot sauce to the surface of the dip before serving. Serve with toasted bread or pita and crisp celery stalks.