I’ve had a pretty long day (good, but long) and I’m exhausted.I have been on such a good streak with posting on the blog that I didn’t want to skip today,so…here I am. This will be short and sweet, guaranteed.
Today, I subbed all day and then had to make a mad dash to the grocery store to get the ingredients for an appetizer to take to a party this evening. I racked my brain to come up with something creative, but I went with my trusty back-up appetizer recipe that is foolproof and a crowd-pleaser — Buffalo Chicken Dip. This is stuff is super easy to make and it’s always a hit. So, I’m sharing the recipe today.
Buffalo Chicken Dip
1 (8oz) block cream cheese — low fat is okay, but fat-free isn’t very good
2 cans chicken, shredded
1 cup ranch or bleu cheese dressing — again, low fat is okay, but not fat-free
1/2 cup hot sauce (such as Frank’s Red Hot, Texas Pete, etc.)
Blend all the ingredients together. Pour into a greased baking dish and bake at 350 for 30 minutes. Serve with corn chips and/or tortilla chips.
VARIATION: If I use bleu cheese instead of ranch, I top with shredded Monterrey Jack cheese and bake. You could also serve celery and/or carrots on the side.
I’ll be the first to admit that this can look like funk when it cooks, but it sure does taste good. 🙂