Okay, it's 11 o'clock and I've had a busier Sunday...and by busy, I mean I got sucked in by the exceptional programming from DirectTV. That being said, this is the recipe that brings the most random people to my little blog-it's the most popular search on my Site Meter.
Since first published this, several friends and family members have made it and recieved very vocal approval from their culinary audiences. My friend Marisha said she'll be making a QUADRUPLE batch for her Christmas party this year. My little sister Betsy made it last month for a tailgate party and the partygoers tore it up. This stuff is addictive. It's so easy to make, go ahead and make that double batch for your holiday party.
Cheesy Buffalo Chicken Dip (courtesy of Frank's Red Hot Sauces.)
8 oz. pkg. cream cheese
1/2 cup blue cheese salad dressing
1/2 cup Frank's® REDHOT® Buffalo Wing Sauce
1/2 cup crumbled blue cheese or shredded mozzarella cheese (I used shredded Monterey Jack)
2 cups shredded cooked chicken (I used one of the store bought rotisserie chickens, and just picked apart the breast meat.)
DIRECTIONS:
1. HEAT oven to 350°F. Place cream cheese into deep dish 9-inch pie plate. Microwave 1 min. to soften.
2. Whisk in salad dressing, Buffalo Wing Sauce and cheese until smooth. Stir in chicken.
3. BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables. (I wouldn't dream of serving this with vegetables-stick to crackers, cocktail bread or nachos.)
