"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Dixon's Buffalo Chicken Dip Recipe

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This recipe for Dixon's Buffalo Chicken Dip, by , is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa and Joshua Dixon
Added: Friday, September 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/4 lb. uncooked chicken breast tenders
1 c. bleu cheese dressing
16 oz. cream cheese, softened
1/2 c. Frank's Red Hot (to taste)
Ritz crackers and cut up celery

Directions:
Directions:
Simmer 1 inch of water with olive oil in deep pan. Add chicken tenders (don't overlap) and cover; poach 15 minutes or until meat is tender and no longer pink in middle. Drain water and shred chicken on a cutting board. Return chicken to pan and add half of hot sauce. Add cream cheese and salad dressing. Stir over med-low heat until cream cheese melts. Bring to mild simmer. Add rest of hot sauce if you want it hotter.

 

 

 

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