Monday, August 1, 2011

Buffalo Chicken Dip

From Gooseberry Patch's Dips and Spreads Cookbook, available as a free download here:

3 boneless, skinless chicken breasts, cooked and diced
8-oz. pkg. cream cheese, softened
15-oz. jar blue cheese salad dressing (I used Kraft Blue Cheese dressing)
12-oz. bottle hot pepper sauce (Used Ott's Wing Sauce, about 2/3 of a bottle)
12-oz. pkg. shredded Cheddar (I used about a cup and a half)

In a large bowl, combine chicken, cream cheese, salad dressing and hot pepper sauce. Spread in a lightly greased 3-quart casserole dish; sprinkle with Cheddar cheese. Bake, uncovered, at 350 degrees about 20 minutes, until bubbly and heated through. Serve warm with celery sticks and tortilla chips. Makes about 9 cups.