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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Buffalo Chicken Dip Recipe

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This recipe for Buffalo Chicken Dip is from Holmes, Huster, and Hay Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp olive oil

2 boneless, skinless chicken breasts

garlic salt and garlic pepper to taste

1/2 tsp cumin

2 (8 ounce) pkgs cream cheese, softened

1 cup blue cheese dressing

3/4 cup Frank's Red HotŪ or buffalo wing sauce
1 1/2 cups shredded Cheddar cheese

1 bunch celery, cleaned and cut into 4 inch pieces
Crackers or bread slices
Directions:
Directions:
1. Heat olive oil in skillet.

2. Coat both sides of chicken with spices and saute until fully cooked. Set aside and let rest 10 mins. Using two forks, shred chicken.

3. Heat hot sauce in a skillet over medium heat, until heated through. Add chicken, coating evenly.

4. Stir in cream cheese and dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker.

5. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.
Number Of Servings:
Number Of Servings:
20
Preparation Time:
Preparation Time:
40 mins
Personal Notes:
Personal Notes:
Can substitute Ranch dressing

 

 

 

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