Ingredients

　　1 pint sour cream

　　One 16-ounce jar chunky salsa

　　Half of a 1-ounce package Hidden Valley Original Ranch salad dressing mix

　　2 cups diced cooked chicken breast or two 8-ounce cans premium white-meat chicken

　　One 8-ounce can sliced water chestnuts, drained

　　1 cup shredded pepper Jack cheese

　　In a large bowl, stir together the sour cream, salsa, and salad dressing mix. Fold in the chicken, water chestnuts, and cheese. Refrigerate until well chilled. Serve with chips, crackers, or flour tortillas.

　　Paula Deen's Kitchen Classics