Friday, February 3, 2012

Recipe for the Big Game

Do you love the flavor of Buffalo wings, but want a less-messy option?  I tried this "dip" at a friend's last year, and it's got all the flavor of yummy wings, but you can make it as hot or as mild as you wish.  You also don't need to worry about a deep fryer or cutting wings apart.  Easy Peasy!!!

No photos today, every one that I took looked like yellowish cheesy goo with lumps of chicken in it.  Bad photos, but really good dip!  .We had this for dinner tonight - along with lots of veggies.  It's delish!!

Buffalo Chicken Cheese Dip

12  oz  shredded cheddar (mild or medium)
8 oz cream cheese (softened)
1/2 cup Bleu cheese dressing
2-3 TBSP Frank's Red Hot (start with less if you like it really mild, maybe 1 TBSP)
2-3 cups of shredded chicken (rotisserie leftovers or some cut-up chicken breast)

This is better when the flavors have had a chance to really blend together, so the crockpot method is best.  If you're in a hurry, just use a double boiler.  I could have used the fondue pot, but didn't think about it until afterward.
Stir the cheese together in a double boiler, then add the dressing, Frank's and the chicken last.  Heat through, stirring occasionally. 
Alternately, dump everything into a small (2 -3 qt) crockpot and set on LOW for 2-3 hours until melted and heated through.   

Serve with celery sticks, carrot sticks, zucchini slices or chips.  YUM - O!!

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