Sunday, December 8, 2013

Buffalo Chicken Dip

Last year I had this dip at a football party I had attended and I fell in love.  Shortly after the recipe popped up in a blog I follow and I saved it for future reference.  I just copied and pasted the instructions from the blog, and my notes are in the parenthesis.

It's safe to say that this dish is not diet friendly, but I guarantee that it will make your taste buds dance (that is if you're a fan of hot wings). 

I made it myself for the first time yesterday for a Christmas Party I attended last night and it was a huge hit, it filled a 9x13 pyrex pan, and by the end of the evening only a small portion remained.

BUFFALO CHICKEN DIP


Ingredients:
  • 4 boneless cooked chicken breasts shredded or diced (I used Swanson's canned chicken, it's like tuna, and it worked out great, 2 large cans, 1 small)
  • 2/3 bottle of FRANK’S BUFFALO WING SAUCE
  • 2 bars of cream cheese (softened)
  • 1 16 oz. bottle of blue cheese dressing (I used Bob's Big Boy bottled dressing, it was delicious)
  • 3-4 cups of shredded Monterey Jack cheese (I used a mixed bag of cheddar/monterey jack because I couldn't find pre-shredded Monterey Jack at the store I was at and didn't want to go to another store)
  • Tortilla Chips for dipping (Tostitos Cantina Chips are my favorite dipping choice)
Directions:
  • First, layer the chicken and Franks Buffalo Wing sauce in the bottom of a 13″ by 9″ pan.  
  • Mix together the cream cheese, blue cheese dressing and 2-3 cups of the Monterey Jack cheese. (SAVE THE REST OF THE SHREDDED CHEESE FOR THE TOP) 
  • Spread over the chicken.  
  • Put remaining shredded cheese on the top.
  • Bake at 350 for approx. 1/2 hour. It is good hot ,or warm!