I made this last weekend for the superbowl as well as the cookies. Have you made those cookies yet? What are you waiting for?! Anyway, this dip is amazing and super easy. Its a family favorite and one of the few I can remember all the ingredients at the top of my head. It can also be frozen if you don't eat it all at one time.
Buffalo Chicken Dip
{the goods}
2 (8 ounce) package cream cheese, softened
1/2 cup blue cheese salad dressing or ranch salad dressing, whatever you prefer
1/2 cup Frank's Hot Sauce (I use about half a small bottle for a little bit more kick)
1/2 cup crumbled/shredded favorite cheese (suggestions: sharp cheddar, blue cheese or shredded mozzarella cheese)
2 (9.75 ounce) cans Chunk Chicken Breast in Water, drained
Items for dipping (suggestions, assorted fresh vegetables, crackers, multi grain tostitos)
{let's begin}
Heat the oven to 350 degrees F.
Stir the cream cheese in a 9-inch deep dish pie
plate with a fork or whisk until it's smooth. Stir in the dressing, hot sauce and cheese. Stir in the chicken.
Bake for 20 minutes or until the chicken mixture is
hot and bubbly. Stir before serving. Serve!
***You can also make this in the crockpot! Just throw everything in and heat it up!
Labels: recipe, recipe box
