Here’s a spin-off of our popular Purry-Purry Chicken Dip, which we came up with specifically as a means to see if the same recipe worked well with our Cat in Heat sauce. Of course, Cat in Heat is considerably spicier than our Purry-Purry Sauce, but at the same time it also possesses a completely different flavor set, with its smoky tomato base and escalating heat level. For that alone, we didn’t overdo it on the Cat in Heat and used only a half-bottle in the mixture, as we didn’t want to make it too spicy for the general public. However, feel free to go whole hog (or shall we say, “full feline”) and add the whole bottle if you want to seriously up the spice level.
Here’s what we did:
1 8 oz. package of cream cheese, softened
1 bottle of Fat Cat “Cat in Heat” Sauce
1 10-12 oz. can of chicken, drained
1/2 cup shredded cheddar or Monterrey Jack (or a blend of the two)
Pre-heat your oven to 350F.
In a bowl, add the cream cheese, half the bottle of Cat in Heat sauce and the chicken, and stir together well with a fork, making sure all the ingredients are well-blended.
Taste the mixture and see if it’s spicy enough for you. If not, stir in another 2 tablespoons “Cat in Heat” and taste again. Repeat until desired spiciness level has been achieved. (Please note: The major heat quotient of our Cat in Heat sauce comes in the after burn — so give the heat quotient in your taste test a few seconds to materialize before you add more sauce.)
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. Serves with tortilla chips or pita chips.