|8 oz. pkg||cream cheese at room temperature|
|1 cup||shredded rotisserie chicken, or a combination of half shredded chicken and half roasted chopped cauliflower|
|1/2 cup||mild hot sauce (we used Local Food Skills Screamin' Butternut Hot Sauce but Frank's Buffalo Hot Sauce works as well)|
|5 oz.||mild blue cheese, crumbled|
|3 tbsp||finely chopped chives|
|sliced baguette, tortilla chips or crackers for serving|
Preheat oven to 350 F.
Spread the softened cream cheese over the bottom of a 6-inch baking dish or oven-safe bowl.
Toss the shredded chicken with the hot sauce. A combination of shredded chicken and roasted cauliflower is also very tasty. For a vegetarian version, just use chopped roasted cauliflower. Top the cream cheese layer with the chicken mixture, spreading in an even layer.
Sprinkle with the crumbled blue cheese.
Bake until the dip is warmed through and bubbling around the edges, about 15 to 20 minutes.
Sprinkle with finely chopped chives.
Serve with sliced baguette, tortilla chips or crackers.