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Buffalo Chicken Dip
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| Buffalo Chicken Dip serves six to eight hungry adults as a a hearty appetizer (i.e. they’ll think it’s really good and eat half a plateful!) Meat from 1 roasted chicken, shredded | |
| 1 8 oz block | cream cheese, (or 1 packed cup of yogurt cheese), softened to room temperature |
| 2 large handfuls of shredded cheese, roughly 2 cups (my sister recommends the Mexican blend of pre-shredded, all-natural cheese, but plain cheddar or a mix of cheddar and Monterey Jack are also great substitutes) | |
| 1/2 cup or so | homemade ranch or bleu cheese dressing |
Your favorite hot sauce, to taste (I start with about 1/4 cup and add from. there. My favorite is Crystal, followed by the Louisiana Hot Sauce variety. Try to make sure you get either a Cajun or a “Buffalo” hot sauce)
Mix all the ingredients together in a large bowl, leaving about 1/2 cup of shredded cheese out for spreading on top. Taste for seasoning and add a bit more dressing or hot sauce, depending on what you prefer. Then pour into a glass baking dish, pressing down to fill, and sprinkle the top with the remainder of the cheese. Bake at 325 degrees Fahrenheit for 20 minutes or so until the dip is hot and bubbly and the top is browned. Enjoy with fresh veggies or your favorite tortilla or corn chips
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