Saturday, March 19, 2016

#3800 - Mexican Chicken Dip

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened and cubed)
1/3 cup Frank's Redhot sauce (original)
1 TBSP taco seasoning mix
1 fully cooked rotisserie chicken (from the deli or grocery store)
8oz. Breakstone's sour cream
good quality tortilla chips or crackers

Remove the skin from the cooked chicken and cut off 2 cups worth of bite sized chicken pieces. In a greased skillet add cubed cream cheese, redhot sauce and taco seasoning--cook/stir over medium heat until melted and smooth. Add chicken pieces--cook/stir until mixture is bubbling. Add sour cream--cook/stir until hot. Serve hot with good quality tortilla chips or crackers.

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