Wednesday, May 19, 2010
Buffalo Chicken Dip
I found this recipe just in time for the Super Bowl last year...and let me tell you that it is the yummiest dip I think I've ever tasted. It's super easy to make and your friends will be impressed!
1 8oz block of cream cheese
½ cup bleu cheese dressing
1 cup (or more) of finely chopped cooked chicken
¼ - ½ cup Frank’s Red Hot Sauce (what’s your heat tolerance?)
(I used the Frank's Red Hot Buffalo Wings Sauce and it was just as awesome)
1 cup grated Monterey Jack cheese
salt & pepper to taste
1 cup grated sharp cheddar cheese (for topping)
Heat the block of cream cheese and bleu cheese dressing in microwave for about one minute or, until the mixture is easy to stir. Add in the chicken, hot sauce, Monterey Jack cheese and salt/pepper. Blend together ingredients.
Transfer the mixture to a casserole dish. I like to use a larger dish (or spilt into two smaller dishes) and have a thinner spread of the dip. Top with the grated cheddar cheese and place in oven. Bake at 350°F (180°C) until the cheddar topping is bubbling and beginning to brown, about 20 minutes.
Remove from oven and serve immediately. The original recipe tells you to use Frito Scoop! Corn Chips, but we prefer the Tostitos chips. Also, if you want to pretend that celery sticks will make this more healthy, then, by all means, knock yourself out.