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Sunday, December 16, 2012
Buffalo Chicken Dip
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.