Like it says… Buffalo Chicken Dip! Our friend Susan made this for her son Zack’s high school graduation party but Zack, who is headed for a career in chemical engineering, says he can make it even better. Nicely fills a 9×12 baking pan and serves lots of hungry folks.
4 “Costco cans” chicken (about 3 lb pre-cooked shredded chicken off the bone; roast your own chicken if you like)
1 16-oz bottle Kraft or other blue cheese dressing
2 lb (approx.) Philadelphia cream cheese (this element variable depending on how thick you like it)
Frank’s Red Hot Sauce to taste (I’d estimate 4 oz, but start with less and taste as you go)
Method: Combine all ingredients in a big bowl and stir/mash with a big spoon till cream cheese is incorporated with other ingredients. Bake in 350 degree oven 30 minutes or until thoroughly heated with a light crust on top. Serve with chips for dipping.