Redhot Buffalo Chicken Dip |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 8 |
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I picked this up from our local paper along with a coupon to purchase Frank's Redhot Buffalo Wing Sauce or Frank's Original Cayenne Pepper Sauce. I haven't made this yet but I'm saving it for the 4th! Of course you could use your fav hot or buffalo wing sauce. Ingredients:
1 (8 ounce) package cream cheese, softened |
1/2 cup bleu cheese salad dressing (or any creamy type dressing) |
1/2 cup frank's redhot buffalo wing sauce or 1/2 cup frank's original cayenne pepper sauce |
1/2 cup crumbled blue cheese (about 2 oz) or 1/2 cup shredded mozzarella cheese (about 2 oz) |
2 (9 3/4 ounce) cans swanson premium white chicken meat packed in water, drained (see note) |
assorted fresh vegetables (or both) or cracker (or both) |
Directions:
1. NOTE: You can substitute freshly cooked or leftover chicken for the canned chicken.
2. Heat oven to 350°F.
3. Stir cream cheese in a 9-inch deep dish pie plate until smooth.
4. Stir in the dressing, wing sauce and blue cheese.
5. Stir in chicken.
6. Bake 20 minutes or until chicken mixture is hot and bubbly.
7. Stir before serving with veggies and/or crackers.
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