Prep Time
15 min
Cook Time
15 min
Yields
6 servings
Serve with tortilla chips, raw vegetables, crackers or warm potato skins for dipping. Courtesy of Alison Kent.
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ingredients
1
pkg (8 oz/250 g) cream cheese, softened
¾
cup (175 mL) blue cheese, crumbled
½
cup (125 mL) each sour cream and mayonnaise
3
green onions, thinly sliced
2 ½
cup (625 mL) cooked rotisserie chicken, shredded
⅓
cup (75 mL) Frank's® RedHot® Sauce
½
cup (125 mL) Cheddar cheese, shredded
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directions
Step 1
In food processor, blend cream cheese, blue cheese, sour cream and mayonnaise; scrape into deep 9-inch (23 cm) pie plate; smooth top. Sprinkle with half of the onions.
Step 2
In bowl, combine chicken and hot sauce; spoon over cream cheese mixture to within 1-inch (2.5 cm) of edge.
Step 3
Bake in preheated 375°F (190°C) oven for 10 minutes. Top with Cheddar cheese and remaining green onions; continue baking until puffed around edges and Cheddar cheese is melted, about 10 minutes.
Step 4
Tip: This can also be made without a food processor and by combining and stirring all ingredients together with a wooden spoon.