Xtreme Regret Chicken Dip
1-2 Tsp of Elijah's Xtreme Regret Hot Sauce
1 can (10oz) of chunk chicken, drained
2 packages (8oz) cream cheese, softened
1 cup ranch dressing
1 1/2 cups shredded cheddar cheese
Preheat the oven to 375F (190C).
Put chicken in a skillet over medium heat.
Add Elijah's Xtreme Regret Hot Sauce then cook until heated completely through, about 2 minutes.
Reduce to low heat and stir in cream cheese and ranch dressing until blended and warm.
Mix in half the shredded cheese.
Move dip to a baking dish and top with the rest of the shredded cheese.
Bake for about 10 minutes (when the cheese is melted and there's bubbling around the edges).
Broil for 1 minutes to brown cheese on top.
Serve with vegetable sticks, chips, or crusty bread pieces for dipping.