Tuesday, May 31, 2011

Jennifer's Buffalo Chicken Dip

For the longest time I thought my favorite new find when it came to recipes was the buffalo chicken sandwiches that my aunt, Marguerite, and I love to make but I have found its equal in its appetizer form!  My dear friend Jennifer Hillen made this for our cookout this past weekend and it was hit!!!!  The pan was literally scraped clean.....I guarantee this will be a hit at any party so please give it a try!

Buffalo Chicken Dip

3-4 cooked, shredded chicken breasts (salt and pepper to taste)
1 jar (approx. 12-16oz)  of Marie's chunky bleu cheese dressing (or quality equivalent)
1 cup grated mild cheddar
1 cup grated sharp cheddar
1-2 packages of cream cheese, room temperature (use 1 for a more "dippy" consistency, 2 for thicker)
1 cup (at least) of Frank's Red Hot Original (I use quite a bit more, I think!)
1 cup feta (optional)

Combine all ingredients in bowl and mix thoroughly.  
Place in oven safe serving dish and cook in oven for around 30 minutes at 350 degrees.  Serve with celery and your choice of chips.  The dip is also good cold after it has been cooked!  Finally, if you make the dip a bit thicker, you could put it on a sandwich.  Endless possibilities.  YUM!!!

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1 comment:

  1. Ben and Burton will have this late night. Thanks for the recipe.