This recipe for Buffalo Chicken Dip, by Shelly Carnes, is from Our Fundraising Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 - 10 ounce cans chunk chicken, drained 2 - 8 ounce packages of cream cheese, soften 1 small bottle bleu cheese dressing 1 small bottle Hot Sauce 1 package of shredded cheddar cheese
Mix everything together except cheddar cheese. Place mixture in 9x13 backing dish and sprinkle the shredded cheese on top. Bake for 20 minutes on 350. Serve with celery sticks and crackers or tortilla chips.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.