2 large boneless skinless chicken breasts
8 oz. cream cheese, softened
1/4 c. real mayonnaise
1/4 c. milk
1/2 c. red pepper, minced fine
1/2 c. jalapeo peppers, chopped
1 Tbsp. lemon juice
1 tsp. salt
1 tsp. (or more) Tabasco sauce

Sauté chicken breasts in small amount of olive oil just until tender. Chop chicken very fine. Combine all ingredients in mixing bowl and blend thoroughly with a fork or spatula. Bake in flat dish (like a Pyrex pie pan) for 20 minutes at 375°. Transfer hot dip to serving bowl. Serve with Fritos Scoops, Triscuits or Tostitos.

Substitution: Use 1/2 pound lump crab meat (real, not imitation). YUM.