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Buffalo chicken dip


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Chicken Wing Dip

1 bar (8 ounce) Cream Cheese, softened
3/4 cup Frank’s Red Hot*
1 jar (12 ounces) Marie’s Super Bleu Cheese Dressing*
1 cup Mozzarella Cheese, shredded
1 cup Cheddar Cheese, shredded
1 pound Chicken, cooked and shredded**

*You can substitute other hot sauce and bleu cheese dressing. These are my personal favorites. I recommend using them, if you can.

**Chicken tenders or chicken breasts, baked in the oven, work well.

Preheat oven to 350 degrees F. Blend together the cream cheese and hot sauce until just about smooth. Stir in the bleu cheese dressing, mozzarella, and cheddar cheese. Add the shredded chicken. Stir until combined. Place the dip in a baking dish. Bake for about 30-35 minutes, until hot and bubbly. Stir before serving.

Serve with tortilla chips and/or celery sticks.

Amy Deline blogs at The Gourmand Mom.

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The Christian Science Monitor has assembled a diverse group of the best food bloggers out there. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.


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