BUFFALO CHICKEN WING DIP
2 packages softened cream cheese
2 cups cooked finely shredded chicken breast (3-4 breast depending on the size)
chunky bleu cheese dressing (I use Hidden Valley Ranch instead)
hot wing sauce (Frank's is best)
1 package shredded Jack Cheese
Spread cream cheese on the bottom of a 9x13 baking dish. Mix hot wing sauce with the cooked chicken and pour on top of the cream cheese, drizzle the ranch dressing over chicken mixture and top with Monterey Jack cheese. Bake until cheese is melted and bubbly.
2 cups cooked finely shredded chicken breast (3-4 breast depending on the size)
chunky bleu cheese dressing (I use Hidden Valley Ranch instead)
hot wing sauce (Frank's is best)
1 package shredded Jack Cheese
Spread cream cheese on the bottom of a 9x13 baking dish. Mix hot wing sauce with the cooked chicken and pour on top of the cream cheese, drizzle the ranch dressing over chicken mixture and top with Monterey Jack cheese. Bake until cheese is melted and bubbly.
Notes: Use just enough hot sauce to coat the chicken or it will be really spicy and a little too wet. I also use jack instead of mozzarella (original recipe says mozzarella) which is good too, but hard to get chips in to. You usually need to bake at 350 for 30-45 minutes (covered)... should be bubbling. Serve with tortilla chips and it's best when served piping hot. The cheese gets hard when it gets cold, although that doesn't happen often since everyone I know devours this appetizer! Enjoy!!!
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