El Puente Chicken Dip

Ingredients

• 2 cups shredded, cooked chicken (thighs or breasts)
• 1 pack (8 oz) cream cheese – room temp
• 1 cup El Puente Hot Sauce
• 1/2 cup crumbled blue cheese
• 1/2 cup ranch dip
• 2 cups shredded cheddar (split in half)
• 1 teaspoon cracked black pepper
• 1 bunch green onion
• sliced pickle jalapeno

Instructions

Preheat the oven to 350°F.

In a large bowl, combine chicken, cream cheese, hot sauce, blue cheese, ranch dip, 1 cup of the shredded cheddar, and black pepper. Mix until homogeneous. Bake at 350 degrees for 20 minutes. Remove from the oven, sprinkle with remaining 1 cup cheddar, and return to the oven for 5 minutes, or until the cheese is melted and bubbly.

Top with sliced green onions and pickled jalapeno if desired. Serve hot!