2 chicken breasts cooked & cubed into bite-size pieces*
125ml bottle(1/2 cup) Nando’s Peri-Peri Sauce
(medium or hot depending on your preference)
1/4 cup Frank’s RedHot sauce
8 oz cream cheese, softened
1 cup sour cream
1 green onion, sliced
1 cup medium cheddar cheese**, grated
1 cup Monterrey Jack or mozzarella cheese, grated
Preheat oven to 350 degrees. In a large bowl, combine the cream cheese, 2/3 cup of sour cream, and 1/2 cup of each of the grated cheeses. Stir in the Peri-Peri and Frank’s Redhot sauce and mix thoroughly. Add in the chicken. Mix until blended. Add dip to a lightly greased 9”cast iron skillet or other oven-to-table dish. Sprinkle the top with remaining cheeses. Bake for 30-40 minutes or until bubbly and golden brown. Top with the remaining 1/3 cup of sour cream and garnish with the sliced green onions.
Serve hot with tortilla chips and celery sticks.
*For quick and easy method, use the breast meat from a rotisserie chicken. Carve up the remaining pieces and serve on the side for those hungry folks.
**Substitute our Mexicana Cheddar with hot peppers
for extra heat!