Ingredients~ 1 Tbsp Unsalted Butter
~ 2 Tsp Minced Garlic
~ 2 Cups Cooked Chicken, Shredded
~ 1/2 Cup Hot Sauce (we used Cholula - amount based on spiciness preference)
~ 8oz Block Cream Cheese
~ 1/2 Cup Sour Cream
~ 3/4 Cup Cheese of choice (We used Tex-Mex blend - if you're feeling adventurous, use a personal blend!)
~ 1/4 Cup Bleu Cheese Crumbles (optional)
~ 2 Tsp Green Onions/Chives (Optional)
~ Dipping vessels of choice (we used Celery Sticks, Carrot Sticks, and Pita Chips!)
DirectionsStep 1 - Remove Cream Cheese from fridge approximately 30 minutes before starting. This will allow the block to soften making step 3 easier. Preheat Oven to 375 degrees F. Place rack into middle position of oven.Step 2 - For best results, prepare the following in an 8-inch cast-iron skillet or overproof pan. In lieu of that, you can also use any pan, but you will need to transfer the chicken-hot sauce-cream cheese mixture into an oversafe baking dish before placing in oven. In the pan, melt the Butter over mendium-high heat and saute the Garlic (about 30 seconds). Add Shredded Chicken and Hot Sauce and simmer for about 2 minutes (until the sauce has thickened).Step 3 - Reduce heat to low and stir in softened Cream Cheese. Make sure there are no noticeable chunks of Cream Cheese. Once the Cream Cheese is sufficiently mixed in, remove from heat and stir in Sour Cream. If you have prepared this mixture in a non-ovensafe pan, now is the time to transfer to a suitable baking dish.
Step 4 - Top mixture with the 3/4 Cup of Cheese evenly and place in oven. Bake for 10 minutes or until cheese has melted and is bubbling around the edges. For a crispier top layer, rearrange oven rack to top position and broil until cheese begins to brown.
Step 5 - Remove from oven and top with garnishes (Bleu Cheese Crumbles, Green Onions) if desired. Serve with your choice of dipping goodies!
Step 6 - Enjoy with a glass of our Estate Riesling 2019 to help temper the bold, spicy flavors of this dip!