- 1 1/2 cups chopped cooked chicken
- 1 teaspoon hot pepper sauce
- 4 ounces PHILADELPHIA Cream Cheese, softened
- 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 1 cup KRAFT Shredded Cheddar and Monterey Jack Cheese, divided
- 4 green onions, sliced
- 1 small tomato, chopped
- 1/4 cup sliced pitted black olives
- RITZ Chips Barbecue
- Preheat oven to 350 degrees F. Toss chicken with hot sauce; set aside. Mix cream cheese, sour cream, 1/2 cup of the shredded cheese and the onions in medium bowl. Stir in chicken.
- Spread into small casserole dish or 9-inch pie plate.
- Bake 25 min. or until heated through. Top with remaining 1/2 cup shredded cheese, the tomatoes and olives. Serve with chips.