Ingredient

• 8 ounces cream cheese, at room temperature
• 3/4 cup cayenne pepper sauce, preferably Frank’s RedHot
• 1/2 cup sour cream
• 2 cups chopped cooked chicken (8 ounces)
• 2 cups shredded Monterey Jack cheese
• 1/4 cup finely chopped scallions, plus more for garnish
• Tortilla chips and celery sticks, for serving

Direction

1. Preheat the oven to 375°. In a large bowl, mix the cream cheese with the hot sauce and sour cream until combined. Stir in the chicken, 1 1/2 cups of the cheese and the 1/4 cup of scallions. Scrape the mixture into a medium cast-iron skillet and sprinkle the remaining 1/2 cup of cheese on top.
2. Bake the dip for about 20 minutes, until bubbling. Turn on the broiler and broil 6 inches from the heat until lightly browned on top. Let stand for 5 minutes, then garnish with scallions and serve with tortilla chips and celery sticks.