"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for Buffalo Chicken Wing Dip, by Samantha Gallivan, is from The Taste of Tonawanda,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 package softened cream cheese 2 cups cooked chunked boneless skinless chicken breast chunky blue cheese dressing hot wing sauce 1 package shredded monterey jack cheese
Spread cream cheese in bottom of a 9x13" baking dish. Mix hot wing sauce with the chicken and pour on top of the cream cheese, spread the chunky blue cheese dressing over chicken mixture and top with monterey jack cheese.
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