If you are having friends over on Sunday or offered to bring something to a friend’s house, I can pretty much guarantee you won’t have left overs of this. If possible put in a crock pot so that it stays warm throughout the evening….who can resist gooey, cheesy, spicy, warm dip? Katherine also mentioned that if you are watching your calories these days, feel free to purchase the low fat options of the recipe…she says that no one can taste the difference (and I can confirm that).
Ingredients:
1 lb. of boneless/skinless chicken breast cooked and pulled/shredded
(Note: You can easily use canned chicken if you are in a hurry.)
16 oz. (2 blocks) of cream cheese softened
1 cup Blue Cheese or Ranch dressing (depends on preference – I
like blue cheese)
2 cups shredded cheddar cheese (Note: If you want a creamier
consistency vs. thick only use 1 cup shredded cheddar cheese)
8 oz. Frank’s Red Hot Sauce (Can add additional sauce to increase
spice level depending on preference)
Directions:
Boil chicken until cooked through.
(Roughly 15 minutes depending on chicken breast size.) Pull/Shred cooked
chicken using two forks.
Combined all other ingredients on
the stove on medium low heat until well blended.
Add chicken to dip
Serve warm with tortilla chips
and/or celery sticks
Recipe Source: Katherine Riethman
Picture Source: Franksredhot.com (I will add a picture of what mine looks like
on Sunday)
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