HOT & CHEESY CHICKEN DIP

You can use this recipe to make puff pastry appetizers or just a hot dip - it's delicious either way! Play around with the seasonings too - if you don't like things too spicy, just use the Creamy Ranch Dip Mix and one of the other seasonings (Buffalo Wings OR Chipotle, Bacon & Cheddar).

1/2 lb. ground chicken, browned, or 1 chicken breast, cooked and shredded
1 pkg. cream cheese
1/2 c. mayonnaise
1 c. grated cheese
1 tsp. Epicure's Buffalo Wing seasoning
2 tsp. Epicure's Creamy Ranch Dip Mix
2 tsp. Epicure's Chipotle, Bacon & Cheddar Dip Mix

As a Hot Dip: Combine ingredients in a baking dish and bake at 350 F for 20 minutes or until golden and bubbly. Serve with tortilla chips.
If making appetizers, roll out a square of puff pastry and use Epicure's Appy Maker to cut it into triangles. Put a scoop of the dip on each triangle and then roll it up. Place on a lined baking sheet and bake at 425 F for 10-12 minutes. (I made about 40 small triangles using 2 squares of puff pastry, and there was enough dip leftover to put in a small baking dish and cook as a hot dip.)