4 (8 oz. ea.) pkgs. cream cheese (Philadelphia)
1 cup blue cheese dressing
3/4 cup FRANK'S® RedHot hot sauce
1 (4 oz.) can green diced chilies
2 (8 oz. ea.) pkgs. cooked chicken breast strips, diced
3 cups grated sharp white cheddar cheese
1/2 tsp. cumin
1/2 tsp. granulated garlic
1/2 tsp. granulated onion
1/2 tsp. ground chipotle powder
1/2 cup diced green onion (for garnish)

Allow cream cheese to soften at room temperature.

Blend cream cheese, blue cheese dressing and FRANK'S® hot sauce. Add in all seasonings and mix thoroughly. Fold in green chilies, diced chicken breast, and sharp white cheddar cheese. Top dip with diced green onion and serve.

Dip can be served hot or cold. To serve hot put dip in an oven proof baking dish and bake in a preheated 350°F oven for 30 minutes. Top with shredded white cheddar and broil to melt cheese. Garnish with diced green onion, and serve.

Submitted by: Chef Lash