- Servings: 12 - 16
|1× 10 oz can||White Chicken Breast, drained|
|¼ cup||Chopped Roasted Red Peppers|
|1× 8 oz||Cream Cheese, softened|
|1 cup||Ranch Salad Dressing|
|1 cup||Hot Wing Sauce, preferably an orange colored sauce: hooter's, sweet baby ray's|
|1× 8 oz pkg||Shredded Cheddar Cheese|
|Green/red/yellow &/or Orange Sweet Pepper Strips|
|Roma Tomato Wedges|
In a medium mixing bowl, shred the chicken. Mix in the chopped, roasted red peppers. Add softened cream cheese and mix well. Add salad dressing and hot wing sauce and mix well. Mix the shredded cheese into the spread.
Spread the mixture into a 9 1/2" pie plate or any glass baking dish with low sides.
Bake in 350 degree oven for 25 to 30 minutes. The spread should be hot and bubbly. Let cool slightly. Serve with sweet pepper strips, cucumber slices, celery sticks and tomato wedges. Or you can serve with crackers.
You can lighten this recipe by using fat free cream cheese and low fat or fat free shredded cheddar cheese. Be sure to spray the pie plate with olive oil no-stick spray. You can buy roasted red peppers in a bottle.