This dip impressed many in Tech Services yesterday at a birthday event. Susan McCormack was happy to share it so you can try it out at home.
Susan’s Buffalo Chicken Dip
5 boneless/skinless chicken breasts, cooked and shredded (Note: if the chicken breasts are larger, I use fewer than 5)
1 cup wing sauce
1 cup blue cheese dressing
8 oz. cream cheese
8 oz. package of shredded Taco/Mexican cheese
1. Preheat oven to 350 degrees.
2. In a large saucepan, melt the cream cheese on a low flame. Mix in the blue cheese dressing.
3. Continue to stir, adding the wing sauce.
4. Add the cooked chicken, and stir until the meat is thoroughly soaked in the dressing.
5. Pour mixture into a 13”x9″ baking pan. Bake at 350 degrees for 35 minutes or until hot and bubbly
6. Remove from oven and top with shredded cheese. Serve with celery (or whatever you choose) once the cheese has melted.
You can adjust the amount of wing sauce if this is too spicy for your taste.
Thanks, Susan!