| 250g | Cream cheese, softened |
| 120g | Versatié® |
| 30ml | Lemon juice |
| 70g | Mayonnaise |
| 70g | Buttermilk |
| 200g | Cooked shredded chicken |
| 120g | Buffalo-style hot sauce |
| 100g | Cheddar cheese, grated |
| 100g | Mozzarella cheese, grated |
| 2.5g | Garlic powder |
| 2.5g | Onion powder |
| 1.5g | Salt |
| 1g | Black pepper |
| To serve | Gaucamole |
- Preheat the oven to 180˚C.
- In a large mixing bowl, combine the cream cheese, Versatié® lemon juice, buttermilk and mayonnaise until smooth.
- Stir in the buffalo-style hot sauce, garlic powder and onion powder.
- Fold in the shredded chicken and 75g of the grated cheddar and mozzarella cheese. Season with salt and black pepper.
- Transfer the mixture to an ovenproof baking dish and spread evenly.
- Sprinkle the remaining 25g cheddar and mozzarella cheese over the top.
- Bake for 20-25 minutes, or until hot and bubbling with a golden top.
- Garnish with guacamole and serve warm with tortilla chips.
