Buffalo Chicken Dip

Not to toot my own horn, but this will be the best buffalo chicken dip you will ever make.  That being said, let’s get to it…

What you will need:

  • 1.5 lbs chicken breast
  • One block package of Philly cream cheese. Forget the 1/3 less fat crap. If you’re going to make this, make it the right way.  Go Full Fat.
  • 1 package EXTRA sharp shredded cheddar cheese
  • 1 cup *Marzetti* ULTIMATE blue cheese dressing. This is important! The “ultimate” tastes better.  However, this is apparently a hot commodity and if the food store is all out, just buy the Chunky Blue Cheese.  Note: this dressing is usually by the veggies in the cold section.
  • 1/2 cup Franks Original Hot Sauce.  Note: I’m not a huge fan of hot food. If you are, you can up the amount to 3/4 cup but it may be a bit runny.
  • Multigrain Scoops Chips for dipping!

How to:

*Preheat oven to 350

*Boil water- Add chicken cutlets and let boil for 15 minutes.  If the chicken isn’t completely cooked through, do not worry as it is going in the oven.  Set aside to cool.  I put mine in the fridge at this point.

* Coat a 9×13 glass baking dish with nonstick spray

*Cut the cream cheese into small inch-long pieces and line the dish

*Sprinkle the cheddar cheese on top of the cream cheese

*Drizzle the hot sauce on top of the cheddar

* Pour the blue cheese on top of everything

buff1

*Bake uncovered for 12 minutes.

*Take it out of the oven and stir ingredients completely.

*Once the chicken has cooled, use your fingers or a fork to shred the chicken.  Sprinkle onto the hot mixture.

buff 2

*Combine the chicken with the mixture using a spoon.

*Cover with foil, bake at 350 for 30 minutes.

Let it cool for a few, then get scooping away!  Enjoy!

Thoughts?

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