Recipe courtesy Food Network Magazine
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Mix 4 ounces softened cream cheese and 1/2 cup each sour cream and Frank's RedHot sauce (or 1/4 cup other hot sauce); fold in 2 cups shredded rotisserie chicken. Spread in a small baking dish, sprinkle with celery seeds, chopped scallions and shredded cheddar and bake at 425 degrees F until bubbly, about 20 minutes. Top with crumbled blue cheese. Serve with celery and carrot sticks and crackers.
Photograph by Sam Kaplan
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By marieclaire0924
on April 09, 2013
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Definitely a hit at our party, everyone kept talking about it. Will definitely make it again.
By jshuter1
Chicago
on February 25, 2013
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It was a hit!!! However, I doubled all the dairy and chicken ingredients and kept the hot sauce the same.
By macwr@hotmail.com
Negaunee, MI
on February 12, 2013
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Not good. I've never been big fan of spinach dip but I prefer it to this concoction.
This must have been served at parties after the second half, second case of brews, or the second keg.
Perhaps I should have partaken more greatly before I tried this. I'll not waste my chicken on this again.
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