bcmom's kitchen

bcmom's kitchen

Thursday, December 17, 2009

Buffalo Chicken Dip

Here's another recipe I found in the coupon section of my Sunday paper. This one I managed to cut out! I mixed it up today, ready to pop in the oven and enjoy this weekend.

Frank's RedHot Buffalo Chicken Dip

  • 8 oz. pkg. cream cheese, softened
  • 1/2 cup blue cheese or ranch salad dressing
  • 1/2 cup any flavor FRANK'S® REDHOT® Sauce
  • 1/2 cup crumbled blue cheese or shredded mozzarella cheese
  • 2 cans (9.75 oz. each) SWANSON® White Premium Chunk Chicken Breast in Water, drained
  1. HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.
  2. MIX in salad dressing, Frank's RedHot Sauce and cheese. Stir in chicken.
  3. BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.

I mixed everything in a mixing bowl and then put it into the baking dish. Also, I used a pint of chicken that my mom canned and gave me.

For additional tips and variations or to print it, view the original Buffalo Chicken Dip recipe.

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