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Wednesday, January 28, 2015

Sriracha Chicken Dip

Photo courtesy of the Cooking Corner. Recipe courtesy of Ryan Spear.

     Do you like the heat of a Buffalo sauce but not the wang of the vinegar? Then this chicken dip made with Sriracha sauce will add some heat without any bitter after taste.
     At work recently we had a pot luck of football food and this dip was a great compliment to the mix. Not only does this have the creaminess of a dip with a touch of heat, but there's also meat for substance. This is not only easy but very tasty.

Sriracha Chicken Dip
2 large cans shredded chicken
1- 8 oz. package cream cheese, softened
1/3 cup Sriracha sauce
Optional:  1/3 cup ranch dressing (to thin if desired)
shredded cheese, as garnish

Preheat oven to 300 degrees.

Combine all ingredients in medium bowl. Mix well.

Pour into greased/sprayed 8x8x2-inch baking dish.

Bake 20 minutes or until mixture is heated through. Stir.

Serve with crackers and/or vegetables.

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