This is from Food Network courtesy of Clare Robinson. She suggested a blue cheese topping; which I substituted for cheddar. I had some scallions already sliced and some fresh cilantro, so added those in as well, just not in the original recipe. Also used about 1/3rd of the rotisserie chicken, give or take 3 cups worth. Recipe called for the whole chicken... Will make a spectacular dip (serve with crackers, bread, or carrot sticks) and or as a taco filling.
Ingredients:
- 8 ounces cream cheese, can use reduced fat
- 1/2 cup celery, finely chopped
- 1/3 cup chopped scallions
- 1/3 cup chopped cilantro
- 1/2 cup Frank's hot sauce
- 1/3 rotisserie chicken, about 3 cups
- 1 cup shredded cheddar
Directions:
Preheat oven to 425-degrees.
In a medium saucepan over moderate heat, melt the cream cheese until smooth, about 3 minutes.
Add the celery, hot sauce, chicken, scallions and cilantro and mix well.
Lightly grease 9-inch pan (if using as a dip, bake in same dish you will serve with) and transfer the mixture.
Top with cheddar.
Bake about 20-25 minutes.
No comments:
Post a Comment