Purry-Purry Chicken Dip
Substituting Fat Cat Purry-Purry Sauce for regular hot sauce as a base for Buffalo Chicken Dip gives the popular appetizer a unique Thai-Asian spin. An amazing twist on a popular game-day dish!
Purry-Purry Chicken Dip Recipe
By Fat Cat Gourmet
Cook time:
35 min
Ingredients
- 1 8 oz. package of cream cheese, softened
- 1 bottle of Fat Cat Purry-Purry Sauce
- 1 10-12 oz. can of chicken, drained, or equivalent of pre-cooked/rotisserie chicken
- 1/2 cup shredded cheddar or Monterrey Jack (or a blend of the two)
- 1 tsp chopped cilantro (optional as garnish)
- Tortilla or pita chips
Instructions
- Pre-heat your oven to 350F.
- In a bowl, add the cream cheese, Fat Cat Purry-Purry Sauce and chicken and stir together well with a fork, making sure all the ingredients are well-blended.
- Transfer that mixture to a small casserole dish that’s sprayed lightly with cooking spray and even out the mixture so it’s the same thickness throughout.
- Top with the shredded cheese, spreading that out evenly as well.
- Bake in the oven for 25-30 minutes, or until the cheese has melted and started to brown.
- Remove from oven and let cool for 5 minutes. Serve with tortilla chips or pita chips.