Tuesday, October 14, 2008

Is it Buffalo or is it Chicken?

One of my close friends at work refrerred me to a recipe that her family recently enjoyed. On the way through my search to find the recipe, I came across this instead. It looked so good that I had to post it. By the way, in an upcoming post, I will also give you the other recipe that I was originally looking for. For now, enjoy this! You can also find this recipe in the current issue of Family Circle.

Buffalo Chicken Dip:

2 boneless, skinless chicken breasts, cooked and shredded
6 Tbsp. hot sauce
8 oz. cream cheese, sliced into 1 inch chumks
1/2 cup Ranch or Blue Cheese dressing
1/2 cup shredded cheddar

Shred the cooked chicken. Place it in a skillet over medium heat along with the hot sauce. Heat through. Then add the cream cheese and dressing. Heat until well blended. Add 1/2 shredded cheese, stirring until melted. Place mixture in a serving dish. Top with remaining cheese. Serve warm with your choice of crackers.


Kerrie aka GFShaolin said...

We make something similar for the crockpot....yummy.

KaitCav said...

I always make my Buffalo Chicken Dip with Swanson Chicken because canned chicken saves so much time and I think it improves the consistency too! Plus Swanson is made with only white meat (I know because I work for them)! Here's my version:
1 pkg. (8 oz.) cream cheese, softened
2 cans (9.75 oz each) Swanson® Premium Chunk Chicken Breast, drained
½ cup Frank’s ® RedHot ® Sauce
½ cup blue cheese salad dressing
½ cup crumbled blue cheese
Assorted fresh vegetables and/or crackers

1. Stir cream cheese in 9” deep pie dish until smooth. Stir in remaining ingredients.
2. Bake at 350°F. for 20 min. until hot and bubbling. Stir. Serve with vegetables and crackers.

Substitute ranch dressing for blue cheese dressing and shredded cheddar or mozzarella cheese for blue cheese crumbles.

Questions? Comments? Have a recipe to share? E-mail me!


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