1.Cook & shred the chicken: cover chicken in pot with water, add 1⁄2 TBS Just the Cayenne spice mix, ground mustard, salt, and pepper – bring to boil, reduce heat to low, and simmer for 15 minutes. Set chicken aside to cool slightly, then shred with fork.
2.Mix the dip: soften cream cheese to room temp in a large bowl and mix in all ingredients except blue cheese crumbles. Stir in shredded chicken.
3.Bake & finish dip: pre-heat oven to 350; spoon dip mixture into a greased baking dish; sprinkle blue cheese crumbles on top; bake for 20-30 minutes or until bubbly; remove from oven and let cool to room temp; garnish with fresh parsley or cilantro.
