"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Buffalo Chicken Dip, by Rebecca Robbins, is from BRAT Diet,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Rebecca Robbins Added: Wednesday, September 24, 2008
4-6 boneless, skinless, chicken breasts (frozen ok) 1 (16 oz.) bottle blue cheese dressing 1 (16 oz.) bottle Frank's Red Hot 8 oz. shredded cheddar cheese celery and/or crusty bread for dipping
Season water in a large pot with salt and pepper, boil chicken breasts for 20-30 minutes or until cooked through. Drain chicken and let cool enough to handle. Shred chicken by hand into small pieces, place into oven proof dish. Add blue cheese, Frank's Red Hot and cheese. Mix well. Bake at 350º for 30 minutes or until hot and bubbly. Stir well before serving with celery and bread.
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