Saturday, August 28, 2010

Buffalo Chicken Dip

Bethany's Buffalo Chicken Dip
from a true Buffalo, New Yorker

2 boneless skinless chicken breasts or tits as Bethany calls them
8 oz cream cheese, low fat is OK
1/2 blue cheese or ranch dressing
1/3 to 1/2 Franks Red Hot Sauce
3/4 cup shredded cheddar cheese

Cut chicken in chunks. Heat chicken and hot sauce over med heat in a pan. Stir in cream cheese and dressing. Cook until blended and warm. Mix in 1/2 of the cheese. Pour into a heat proof dish and sprinkle the rest of the cheese on top. Serve hot, hot, hot! Good with crackers or celery.

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