Cheesy Sriracha Chicken Dip Food

CHEESY SRIRACHA CHICKEN DIP

Steps:

• 1. Preheat the oven to 350 degrees.
• 2. Beat the cream cheese with a mixer until smooth. (This should only take a minute or so.) Add the ranch dip and stir again.
• 3. Add the sriracha sauce, starting with just a couple teaspoons and tasting before adding more. Directions to make your own sriracha sauce follow this link: http://nomnompaleo.com/post/36060636540/paleo-sriracha
• 4. Add the chicken and about 2/3 of the shredded cheese. Stir to combine and then transfer to a small baking dish.
• 5. Sprinkle the remaining cheese and top.
• 6. Bake for 15-18 minutes, until bubbling and slightly browned around the edges. Let cool a few minutes before serving. Enjoy!
• 7. Of course there are many different variations that you could do with this: add green chilies, substitute crab in place of the chicken...
• 8. http://www.barefeetinthekitchen.com/2013/08/cheesy-sriracha-chicken-dip-recipe.html

SUPER CHEESY SPICY CHICKEN DIP

Steps:

• Heat the olive oil in a medium saucepan over medium heat. Add the onions, scallion whites, 1/2 teaspoon salt and a few grinds of black pepper. Cook, stirring occasionally, until the onions are softened and translucent, about 5 minutes.
• Meanwhile, shred the Cheddar on the large holes of a box grater. Cut the mozzarella into 1/4-inch to 1/2-inch cubes and set both cheeses aside.
• Once the onions have softened, add the chipotle chiles and adobo sauce to the saucepan and stir until the onions are evenly coated and the adobo sauce is heated through, about 1 minute. Add the milk and stir, scraping up any browned bits from the bottom of the saucepan. Add the hot sauce, cream cheese, Cheddar and mozzarella and cook, stirring continuously, until all the cheese has melted and the hot sauce has thoroughly combined, about 4 minutes. Gently fold in the chicken.
• Transfer the dip to a heatproof serving bowl and top with the reserved scallion greens and the crispy fried onions. Serve warm with tortilla chips.