"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Buffalo Chicken Dip, by Sherri Ballinger, is from Cooking with Mom,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Sherri Ballinger Added: Saturday, December 13, 2008
2 – Large cans of Chicken Breast 1 – 8oz block of cream cheese 1 cup ranch dressing (bottled) ½ cup Louisiana hot sauce
Mix together cream cheese, ranch dressing, and hot sauce until smooth. Add chicken and stir together. Spread into a greased 8 ½ X 11 pan. Bake at 350 for about 45 minutes until hot and bubbly. Serve with fritos, ritz crackers, celery, and carrot sticks.
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