INGREDIENTS
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8 ounces cream cheese, room temperature
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1 cup ranch dip (store bought ranch dressing would probably work as well)
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2-4 teaspoons Sriracha sauce, adjust to taste (a full tablespoon was mild enough for my whole family)
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2 1/2 cups cooked chicken, chopped into small 1/2" pieces
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6 ounces Monterrey jack cheese, shredded
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- See more at: http://www.barefeetinthekitchen.com/2013/08/cheesy-sriracha-chicken-dip-recipe.html#sthash.2IoPOPQT.dpuf