Buffalo Wing Dip and Spicy Pita Chips

• 4 cups Philadelphia Brick Cream Cheese, softened
• 2-1/2 cups Bull's-Eye Raging Buffalo Wing Sauce, divided
• 1-1/2 cups Kraft Shredded Monterey Jack Cheese
• 2 cups cooked boneless skinless chicken breasts, diced
• 1/4 cup green onions, chopped
• 16 each pita bread rounds, each cut into 8 wedges

1. Place cream cheese, 1-1/2 cups (375 mL) of the wing sauce (or 3/4 cup 175 mL) of the wing sauce for trial recipe) and the Monterey Jack cheese in food processor; process until well blended.
2. Transfer to large bowl.
3. Add chicken and onions; mix lightly.
4. Spread into 2-1/2-qt.
5. (2.5-L) baking dish sprayed with cooking spray (or spread into 1-1/2-qt.
6. 1.5-L baking dish for trial recipe.
7. Bake in preheated 300 degrees F-convection oven 15 to 18 min.
8. or until heated through.
9. Meanwhile, toss pita wedges with remaining 1 cup (250 mL) of the wing sauce (or with remaining 1/2 cup 125 mL of the wing sauce for trial recipe).
10. Spread evenly into two full sheet pans sprayed with cooking spray (or into one full sheet pan for trial recipe).
11. Bake 12 to 15 min.
12. or until lightly browned, turning after 8 min.
13. For each serving: Plate 2 Tbsp.
14. (30 mL) of the dip and two pita wedges.

cream cheese, sauce, cheese, chicken breasts, green onions, bread

Taken from www.kraftrecipes.com/recipes/buffalo-wing-dip-spicy-pita-chips-109551.aspx (may not work)