Tuesday, February 7, 2012

Buffalo Chicken Dip

1 (8 ounce) package cream cheese, softened
1/2 cup blue cheese or ranch salad dressing or 1 packet dry ranch mix
1/4-1/2 cup Frank's RedHot Original Cayenne Pepper Sauce or Frank's RedHot Buffalo Wing Sauce
1/2 cup crumbled blue cheese
1 cup shredded cheddar,  mozzarella or any other cheese
2 (9.75 ounce) cans Chicken, drained or rotisserie chicken or sometimes I crockpot a lot of chicken breast and keep it in the freezer for dishes like these.
2 green onions chopped

  1. Heat the oven to 350 degrees 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 bubbly. Stir before serving, sprinkle with green onion. Serve with the vegetables, tortilla chips or crackers for dipping.


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