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Sunday, December 16, 2012

Buffalo Chicken Dip



Just a little yummy recipe share, with the holidays looming, the open houses and holiday parties abound and I always hate arriving empty handed, knowing perfectly well that I have not eaten most of the day and intend to devour all the yummy appetizers and dips at the party! So, I like to bring something along. For tonight's party, I went with an old favorite, Buffalo Chicken Dip, it's quick and easy and always a crowd pleaser, except for my teenage boys who will devour 100 buffalo wings and not touch this dip... Crazy!

Of course it is best with fresh shredded chicken, but who has time for that! I have modified this recipe a few times and here is the recipe I used tonight

2 (10 ounce) cans chunk white chicken
2 (8ounce) packages of cream cheese, softened ( I used one 8 ounce package and 8 ounces of Sante Fe cooking cream to give it a little extra kick)
3/4 Cup Franks Red Hot (I used the buffalo flavor)
1 Cup of Ranch (I used 1/2 Cup of Salsa Ranch and 1/2 Cup of Blue Cheese, because who wants Buffalo wings without blue cheese)
1 1/2 Cup Shredded Cheddar cheese (I didn't actually measure, but I added just enough to get the consistency I was looking for.)

Heat the chicken and red hot sauce in a skillet over medium heat until heated through. Stir in cream cheese and ranch (and blue cheese). Cook until well blended and warm, add the cheddar cheese.

Enjoy!



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