buffalo chicken dip
Perfect for fall football...Go DAWGS!
4 skinless, boneless chicken breasts
2 – 8 oz packages cream cheese, softened
1 cup blue cheese dressing (Marie’s or Marzetti’s)
¾ cup wing sauce (Texas Pete’s)
Boil chicken breasts until completely cooked. Shred chicken into small pieces. Combine all ingredients, stirring until well mixed. Place in a shallow baking dish. (You can sprinkle a bit more of the wing sauce on top if you’d like – depending on your taste.) Bake, covered, at 350 degrees for 30 minutes or until cheese mixture is bubbling. Serve with crackers or tostito chips (the “scoop” kind are best).
On the top, you can add shredded cheddar cheese before you bake - I like it better without it.
4 skinless, boneless chicken breasts
2 – 8 oz packages cream cheese, softened
1 cup blue cheese dressing (Marie’s or Marzetti’s)
¾ cup wing sauce (Texas Pete’s)
Boil chicken breasts until completely cooked. Shred chicken into small pieces. Combine all ingredients, stirring until well mixed. Place in a shallow baking dish. (You can sprinkle a bit more of the wing sauce on top if you’d like – depending on your taste.) Bake, covered, at 350 degrees for 30 minutes or until cheese mixture is bubbling. Serve with crackers or tostito chips (the “scoop” kind are best).
On the top, you can add shredded cheddar cheese before you bake - I like it better without it.
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