Tuesday, January 12, 2010

Buffalo Chicken Dip

I saw this dip at From Laptop to Stovetop and thought it looked great. I'm not usually one for spicy things like buffalo chicken but the picture on her blog looked so appealing and we had all the stuff already in the house so I figured it would make a good dip for New Year's.

I halved the recipe because I didn't want to waste all that stuff if no one liked it. The general consensus was that it was good, not hot but it tasted a bit to strongly of the hot sauce.

Franks's Redhot Buffalo Chicken Dip

8 ounces cream cheese, softened
1/2 cup blue cheese or ranch salad dressing
1/2 cup Frank's RedHot Original Cayenne Pepper Sauce OR Frank's RedHot Buffalo Wing Sauce
1/2 cup crumbled blue cheese OR shredded mozzarella cheese
2 cans (9.75 oz each) Swanson White Premium Chunk Chicken Breast in water, drained

Preheat oven to 350.
Stir cream cheese till smooth and mix in the remaining ingredients.
Bake 20 minutes, stir and bake till heated through.
Garnish and serve with veggies or crackers.

I used the ranch dressing and mozzarella instead of the blue cheese. Cheese with visible streaks of mold running through it has never appealed to me. I added extra mozzarella to the top before baking. I served it with wheatables and club crackers, the club crackers were a little light and airy and didn't really stand up to the dip well.

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