Tuesday, January 18, 2011

Buffalo Chicken Dip

  • 1 pkg. (8 ounces) cream cheese, softened
  • 1/2 cup crumbled blue cheese or shredded mozzarella cheese (about 2 ounces)
  • 1/2 cup blue cheese salad dressing or ranch salad dressing
  • 2 cans (12.5 ounces each) Chicken Breast in Water, drained
  • 1/2 cup any flavor FRANK'S® RedHot® sauce (we prefer Frank's Buffalo sauce)
  • Assorted fresh vegetables, crackers or tortilla chips
  • Directions:
  1. Heat the oven to 350° F.
  2. 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, pepper sauce and blue cheese. Stir in the chicken.
  3. Bake for 20 minutes or until the chicken mixture is hot and bubbling. (also works well in a crock pot)
    Stir before serving.
    Serve with the vegetables and crackers for dipping.


Jen said...

This sounds really yummy! Might just have to make some while we're out here to have for lunch/dinner...all by myself. :)

Beth said...

I've definitely eaten this for a meal! Hope you enjoy it Jen!