You're gonna need:
Rotisserie Chicken Rangoon Mix
1/4 Cup Mayo
1/4 Cup Sour Cream
1 cup Cheese (Colby/Monterey Jack Mix, MmmmHmmm.)
Additionally, sauteed Poblanos or chili peppers (about 2oz) are also awesome in this. I didn't have any when I made this, so they aren't in here...for now.
Preheat you oven to 400, or if you have a toaster oven, turn that knob to 400 and wait to turn it on.
Get the other half of your mix from http://www.instructables.com/id/Rotisserie-Chicken-Rangoons/
Now stir in all your other ingredients and stir baby stir!
Once you've got a good mix, spoon some out into an oven safe dish, like a mini crock pop or soufle dish like in the pic. They're about a buck at the grocery store or Pier one. Grab a bunch of them, you won't regret it.
Bake that dish for twenty minutes at 400, until you have a nice little crust formed over the top. That's right, put it in the toaster oven now, and cook.
Pull out of the oven and set on a plate with some pretzels or tortilla chips. Something sturdy, because the dip can be a little on the thick side as it starts to cool down.