Recipe: Buffalo Chicken Dip

Buffalo Chicken Dip

Susan’s Buffalo Chicken Dip… with some serious damage in the first hour of the party.

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.

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