This is an easy recipe to use for entertaining that always gets lots of raves. It's a classic for football season, but I'm finding that it makes guests happy year-round!
Buffalo Chicken Dip
1 1/2 lbs. chicken breasts, cooked and shredded
12oz. bottle hot sauce (I use Frank's Red Hot - use whole bottle or just half, depending on how spicy you like your food)
2 8oz. pkgs. cream cheese (can substitute low-fat but don't use nonfat or dip will be runny and taste awful)
16 oz. bottle of bleu cheese or ranch dressing
2/3 cup chopped celery
3 cups shredded cheddar or monterey jack/cheddar blend
1. Heat oven to 350.
2. In large bowl, mix chicken, celery and cheese.
3. In saucepan, over medium low heat, combine cream cheese and salad dressing and stir until smooth. Mix in hot sauce. Pour mixture into bowl with chicken/cheese/celery. Stir until blended well.
4. Pour into 13X9 inch pan. Bake uncovered for 40 minutes or until bubbly. Make sure top doesn't get brown and dried out. Take out of oven and let stand for 10 minutes. Serve warm with veggies or tortilla chips.
Note: Recipe feeds about 30. If you have a small group, you'll want to cut this in half.