Sunday, September 27, 2009

Buffalo Chicken Dip

Buffalo Chicken Dip

2 pounds chicken breasts, boiled and finely shredded
2 tablespoons butter (melted)
1 cup buffalo wing sauce (I use Hooters Med Wing Sauce)
16 ounces cream cheese
½ jar refrigerated blue cheese dressing (I use T. Marzetti )
2 cups shredded mozzarella

Toss chicken with butter and wing sauce. Marinate for 30 minutes. Spread cream cheese in bottom of 12-inch cast-iron skillet. Spread chicken on top of cream cheese, then spread blue cheese on top. Sprinkle mozzarella, and bake at 350 degrees for 30 minutes or until bubbly. Serve with blue corn tortilla chips and celery sticks.

Tip: Cast iron is a great method for cooking dips, since it retains heat and keeps your dip hotter longer- perfect for parties! I have also made this in a small crockpot to keep it warm.
I got this recipe from Tennessee Home & Farm Magazine (Something TN Farm Bureau sends out to it's members)

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