Prep Time 20 minutes
Cook Time 35
1. Place mayonnaise, sour cream, Worcestershire sauce, cream cheese, lemon juice, and hot sauce in a food processor and blend until smooth. Pour into a mixing bowl.
2. Fold the chicken into the cream mixture and pour into greased dish.
3. Bake covered at 180C (160 fan assisted) for 15 minutes covered with foil, uncover and bake 20 minutes more.
4. Sprinkle with spring onions and serve with Serrano Chilli and Yucatan Honey Tortilla Chips.
50g sour cream
3 dashes Worcestershire sauce
280g Cream cheese
1 tbsp fresh lemon juice
140ml hot sauce
250g shredded or diced left over roasted chicken
40g blue cheese
40g Cheddar cheese, grated
2 spring onions, chopped
23cm pie plate or dish for baking, brushed with oil
Photography David Loftus | Recipes and styling Julia Azzerello