Honey Sriracha Chicken Dip

INGREDIENTS

• 2 cups cooked chicken (see Chefie Stephie tip)

• 8 oz. cream cheese, softened

• 1 cup sour cream or Greek yogurt

• 2 green onions, sliced (plus more for topping)

• 2 tbsp Honey Sriracha Seasoning

• 1 tbsp honey

• 1 tbsp soy sauce

• 4 oz. Monterey Jack cheese, grated (1 cup )

• Optional dippers: Crackers, carrots, and/or celery

DIRECTIONS

1. Add the chicken to the Deluxe Stand Mixer with the scraping beater attached. Mix on CUSTOM speed 1 until shredded, about 30 seconds. Remove the chicken from the mixing bowl and set aside.

2. Add the cream cheese, sour cream, green onion, seasoning, honey, and soy sauce to the mixer. Set to CREAM for 1 minute.

3. Add the shredded chicken and cheese. Mix for 45 seconds.

4. Serve in the On-the-Go 2-qt. Serving Bowl and top with green onions.

Yield:

• 8 servings

Nutrients per serving: U.S. nutrients per serving: Calories 280, Total Fat 21 g, Saturated Fat 12 g, Cholesterol 100 mg, Sodium 560 mg, Carbohydrate 7 g, Fiber 0 g, Sugars 5 g (includes 2 g added sugar), Protein 15 g Chefie Stephie Tips: For the chicken, you can use half of a rotisserie chicken, deboned and skin removed, or 1 large chicken breast. Serve it warm! Put the dip in an oven-safe baker and add some more grated cheese on top. Bake at 375°F for 20–30 minutes, or until it’s hot and bubbly and the cheese is browned. You can also heat the dip in a slow cooker or the microwave.