Sunday, March 9, 2008

Buffalo Chicken Dip

I attended a birthday party yesterday for one of my close friends. It was a casual party where everyone brought some food with them. It was a fun time and we had plenty of good food. But one of the standouts was a Buffalo Chicken Dip made by Lori, the wife of another one of my close friends. And she was willing to share the recipe with all of us.

This was an excellent dip, with plenty of melted cheese, chicken and spicy flavor. It was not overly spicy and no one complained that it was too hot. And plenty of people partook of it, dipping in nacho chips, breads and more. This would certainly make a great dish for any party, and is very easy to make too.

Buffalo Chicken Dip

2 lbs of boiled chicken, cut up into small pieces
2 boxes of plain cream cheese
1 jar of Frank's red hot buffalo wing sauce (or any similar sauce)
1 cup of blue cheese or ranch dressing
2 bags of shredded cheddar and jack cheeses

Place chicken, buffalo wing sauce and cream cheese in a large skillet on medium heat until the cream cheese is melted and incorporated into the mix. Add the blue cheese/ranch dressing and mix well. Pour into a casserole dish and mix on 1 bag of shredded cheese. Sprinkle the other bag of shredded cheese atop the casserole. Heat in the oven for 30 minutes at 350 degrees. Serve hot with crackers, tortilla chips or bread.

Even though I generally dislike cream cheese, I still loved this dip. You don't take the cream cheese at all. It just helps to make it a bit thicker.


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