Elite Sniper Corps

My mom makes something like that, with the Red Hot brand hot sauce. I never had it but my brothers like it.

Thats not right " pull all the meat "


Does sound Yummy Thumper

:

does sound damn good after reading some of the others think i will try this

for those that dont do alot of cooking , 8 oz is 1 cup,,,,,thats alot of friggin hot sauce!!!!

ya Rose, it seems like a lot of hot sauce, but the ranch and cream cheese bring it down to where even my wife, who doesn't do a lot of spicy foods, liked it!

one variation my brother thru at me after i gave him this recipe, is to add a 2 cup package of shredded mexican blend cheese and 1/2 of a 2 cup package of shredded montery jack cheese into the mix, and once you get the chicken mixed in, put the remaining 1 cup of montery jack on top, and melt in the oven til bubbly, and serve it hot..

i tried his way, and i liked it a LOT better than my original, so.. i would like to edit the recipe to include my brothers variation, if that's OK, here it is:

{ESC}ScRiPt3r's modified Chicken Dip

Ingredients:

2 - Cooked rotisserie chickens
1 - 8oz (2cup) package shredded mexican blend cheese
1 - 8oz (2cup) package shredded monteray jack cheese
2 - 8 oz container whipped cream cheese
2 - 8 oz cups buttermilk ranch dressing
(For a low grade kick) 1 - 8oz cup hot sauce
(For a high grade kick) 2 - 8oz cups hot sauce

Note: I just go to Wal-Mart® and buy their precooked chickens, and I use Frank’s Red Hot® hot sauce.

Directions:

preheat oven to 350f.

In a large oven safe bowl, mix the cream cheese, hot sauce, and ranch dressing till smooth.
Once smooth, mix in entire package of the shredded mexican blend cheese, and 1/2 of the shredded monteray jack cheese.
Pull all meat off the chicken in small chunks; add to sauce, and mix.
Top with remaining monteray jack cheese.
Bake uncovered until top cheese layer is melty/bubbly.

Serve with Fritos® or Tostitos® scoops.

Refrigerate leftovers, and later on you can serve chilled, or warm to your desire.

Enjoy!