If you are making this for only a few people, the recipe is easily halved. Just put it in a 1 1/2 quart baking dish instead. And please only use the Swanson brand of canned chicken - anything else is really not worth it. Serve with any sort of cracker and some cut veggies and you're all set!
Buffalo Chicken Dip
adapted from the What's Cooking board
Makes about 12 appetizer servings
2 (10 ounce) can chunk chicken, drained
2 (8 ounce) packages cream cheese, softened
1 cup blue cheese or ranch dressing
3/4 cup hot pepper sauce (I like the Frank's Buffalo sauce)
1 1/2 cups shredded cheddar cheese
Preheat oven to 350 degrees F.
Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and blue cheese dressing. Cook, stirring until blended and warm. Mix in the cheddar cheese and transfer to a 2 1/2 quart baking dish.
Cook for 20 minutes or until bubbly.
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7 comments:
super yummy!
I've been looking for this recipe for my Friday appetizer group. This will be perfect!
This dip is great for football parties and tailgates. You can make it ahead of time for a tailgate and put it in a heavy disposable foil pan. Then when you get to the tailgate just re-heat on the grill and you can serve it piping hot!
I work with Swansons and I agree with the Swansons brand of canned chicken only. Theirs is all white meat breast and low fat.
I made this for Friday night, also, and it was gone faster than any other snack I've ever made. It is so good!!
Hi, this looks great. Can you prepare this the night before and then bake it the next day? I would probably use fresh chicken if that makes a difference.
Thanks!
@ Anonymous: Absolutely you can make this the night before. Some of the ingredients may settle overnight so give it a quick stir before baking. And make sure to bring it to room temperature before putting it in to bake!
Thanks for your reply..I love your blog!
Happy Holidays!
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