Monday, October 25, 2010

Buffalo Chicken Dip

Yet another Monday Night Football recipe! I served this along with the Pickle Wrap Dip, and a Jalapeno Popper Dip (recipe to come). While each of these made large portions, our group of 8 managed to almost completely finish all of the dips! I think that speaks to how much these were enjoyed!

(Again, I apologize for the photo - it's much more appetizing than the picture makes it appear! I need to work on photographing dips!)

BUFFALO CHICKEN DIP (Adapted from Prevention RD)

1 package (8 oz) cream cheese, softened
1/2 cup blue cheese (or ranch) dressing
1/2 cup buffalo wing sauce
1 1/2 cups shredded cooked chicken breast (I used 2 large breasts, boiled, then shredded)
1 cup shredded Mexican cheese

Heat oven to 350°F.

In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in dressing, buffalo wing sauce and water until blended. Stir in chicken and cheese. Spread in ungreased 1-quart baking dish or 9-inch pie plate; cover with foil.

Bake 30 to 35 minutes or until hot and bubbly. Serve hot with crackers or celery sticks.


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