Hot Chicken Chili Dip

SERVINGS: 8

PREP TIME: 10 minutes

TOTAL TIME: 40 minutes

INGREDIENTS

2 (8-ounce) packages cream cheese, softened
1 (15-ounce) can Hormel® White Chicken Chili
2 cups shredded mozzarella cheese
½ cup buttermilk ranch dressing
3 tablespoons cayenne pepper sauce, divided
2 teaspoons paprika
1 teaspoon garlic powder
2 tablespoons honey, divided
½ cup panko breadcrumbs
2 tablespoons butter, melted
¼ cup chopped dill pickles
Texas toast, toasted and cut into 1-inch strips

DIRECTIONS

Heat oven to 350°F. Spray 2-quart baking dish with cooking spray. In large bowl, stir cream cheese until smooth. Stir in chili, mozzarella cheese, ranch dressing, 2 tablespoons cayenne pepper sauce, paprika, garlic powder and 1 tablespoon honey; spread in baking dish.
In small bowl, mix breadcrumbs and melted butter. Sprinkle over dip mixture. Bake 35 to 40 minutes or until edges start to bubble and breadcrumbs are browned.
In small bowl, combine remaining hot sauce and honey. Drizzle over hot dip. Top with pickles. Serve with toast strips.

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