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Friday, December 31, 2010

Buffalo Chicken Dip

I've been making this a lot lately. It's been a big hit at parties and makes for a great snack at home! And it is OH. SO. YUMMY.

Here's the recipe:

2 large cans of chicken, drained
2 packages softened cream cheese
3/4 cup wing sauce (I use mild since there's usually kids around, but you can use medium or hot if you want to pump up the heat a bit)
1 cup ranch or bleu cheese dressing
1 1/2 cups shredded cheddar

Put both cans of chicken and wing sauce into a large pan over medium heat. Break up chicken and stir until heated through. Then add dressing and cream cheese and stir to combine. Stir constantly until heated through. Add half the cheese and remove from heat. Pour into a casserole dish (or crock pot) and put the rest of the shredded cheese on top. Put on low until cheese is melted and dip is hot or cover with foil and put in the oven at 175 until heated through. Or if you want, you can put it in a covered bowl and refrigerate. I like it cold as much as I do warm. (-: It's like a spicy chicken cheeseball when it's cold. (-:

Serve with tortilla chips, cracker, and/or celery sticks. (-:

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