Just in time to finish off March Madness… I am introducing you to a fabulous new dip: Buffalo Chicken Dip. This recipe came from my mom’s friend, Cynthia Dougherty, and I thank her profusely. Never mind the lame picture. It really is fabulous. It is cheesy, spicy delicious! I served it with celery, carrots and artisan bread chunked… and I really think it would be awesome with pita chips, too. I simply ran out of time and didn’t make any this time. We enjoyed this dip while watching our Cougars in the sweet sixteen. Since they didn’t win, the dip was probably the highlight of the night and every last little bit of it was gone by the end of the game. So whether you need it to console you after your team loses or to help you celebrate the big win… this dip is here for you!
Buffalo Chicken Dip
Submitted by Mindy ~ The Sisters Cafe
8 oz cream cheese
¼ c. cup blue cheese dressing ( or ranch)
1 cup mozzarella
Parmesan cheese (enough to sprinkle a thin layer)
2 large Chicken Breasts, cooked and shredded (or you can use 2 cans of canned chicken)
Franks Hot Sauce (to taste)
In a 11×7 (or 9×9) pan layer cream cheese, blue cheese dressing, mozzarella cheese and Parmesan cheese. Mix chicken with hot sauce (to the amount of heat you like). Place the chicken on top of the cheeses. Bake 20-25 min at 350 degrees.
Serve with carrots, celery, pita chips, artisan bread, etc.