Summary

Ingredients

• 250 g chicken breast
• 1 ½ liters water
• 2 cubes vegetable stock, instant
• 100 ml cream
• 8 slices cheese, (sliced cheese or cheddar cheese)
• 1 tablespoon processed cheese

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Instructions

1. Heat the chicken breast in 1.5 l water with the stock cubes in a saucepan over medium heat. When the water boils, turn the stove down and let the chicken breast steep for a while. The longer, the better it tastes later.
2. In the next step, the chicken breast should be plucked into small pieces with a fork on a board (if this is not so easy, it has not been cooked long enough and has to be added to the broth). Add the cream and the processed cheese. Also the sliced cheese. Reduce, stirring occasionally, until the desired consistency is achieved. The chicken pieces should disintegrate so that everything looks more like a mush.
3. The dip can be used for sandwiches or wraps (but should be thicker so that the whole sauce doesn`t run down) or as a dip sauce. The quantities can be changed as you wish. Personally, I like it cheesy and that`s why I usually use more sliced cheese or some real cheddar.