Purry-Purry Chicken Dip

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!


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


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.
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