Friday, November 30, 2007

Buffalo Chicken Dip

My daughter-in-law, Emily, brought a variation of this over on Thanksgiving as an appetizer. She served it with tortilla scoop chips. It is delicious!

2 cups - cooked chicken, diced or chopped
1/4 cup hot sauce (or to taste)
12-18 oz. cream cheese, softened
1/2 cup blue cheese or ranch salad dressing
2 cups shredded Cheddar cheese, divided

Preheat Oven: 350°

In a large bowl combine: chicken, hot sauce, cream cheese, dressing and ½ of the shredded cheese. (Adjust the amounts of hot sauce and/or cream cheese to make the dip mild, medium or hot per your own taste.)

Pour mixture into a greased baking dish and sprinkle with remaining cheddar cheese. Bake at 350º F for 25 to 30 minutes.

Serve with tortilla chips and/or bite-size raw vegetables


jhaw, sj said...

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jhaw, sj said...

hi ryan. thanks. you may also add my blog to your link. thanks again.