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This recipe for BUFFALO CHICKEN DIP, by , is from The Savage Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Tamara Thomas


8 ounces cream cheese room temperature
1 cup sour cream
1 cup mayonnaise
2 tsp garlic powder
1 tsp salt
-1 cup hot sauce
tsp cayenne pepper
2 cups cheddar cheese , divided and shredded
cup jarred jalapenos , minced
1 cups rotisserie chicken , shredded, skin removed
scallions or chives , for garnish
blue cheese crumbles

Preheat the oven to 350.
Beat cream cheese alone for 1-2 minutes or until light and fluffy.
Cream together cream cheese, sour cream and mayonnaise until smooth.
Add hot sauce, garlic powder, salt and pepper; blend until combined. Hot sauce can vary from cup to 1 cup depending on your desired spice levels. Add slowly, tasting along the way. If you want a little extra kick, add teaspoon cayenne pepper.
Add shredded chicken, shredded cheddar and jalapenos, mix.
Prepare a casserole dish or pie plate with cooking spray. Spread mixture into dish and top with remaining shredded cheddar cheese.
Bake for 10-15 minutes or until cheese is melted, bubbly and browned. Top with chopped scallions or chives and blue cheese crumbles.




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