As far as hot sauce lovers go, the Sriracha crowd are some of the most ardent. I have some friends who go through a bottle of the stuff each week. That’s a lot of heat!
I was lukewarm to Sriracha when I first tried it a few years back, but that has changed. This red chile sauce is hot, yet not too hot and adds wonderful flavor to vegetables, stir fries, pasta….really just about anything.
Sriracha stars in this simple cheesy, creamy chicken dip. Adjust the amount of sauce to match your preferred level of spiciness.
8 ounces cream cheese, softened
1 cup ranch dressing
2-4 teaspoons Sriracha sauce, adjust to taste (I used a bit more since we love the heat and flavor)
2 1/2 cups cooked chicken, chopped into small pieces
6 ounces Monterey jack cheese, shredded
1. Preheat the oven to 350℉.
2. Beat the cream cheese with a mixer until smooth. Add the ranch dressing and mix until combined. Add the Sriracha, starting with a one teaspoon. Taste before adding more sauce. Add the chicken and about 2/3 of the shredded cheese. Stir to combine.
3. Transfer to a small baking dish (I used an 8 x 8 inch). Sprinkle the remaining cheese on top.
4. Bake for 15 minutes or until bubbling and slightly browned around the edges.
Makes 3 cups
Recipe from Barefeet In The Kitchen
London-based Talk In Colour cite “savoury snacks (especially Bombay Mix), tea, thai food, golf pencils, fairy lights” as some band interests. Hopefully they will like some Cheesy Sriracha Chicken Dip.