This recipe is one I cut out of newspaper advertising for Frank's RedHot Sauce, and this was the first time I have made it.
BUFFALO CHICKEN DIP
1 (8 oz.) pkg. cream cheese, softened (I used reduced fat.)
1/2 cup cayenne pepper sauce or buffalo wings sauce
1/2 cup bleu cheese or ranch dressing
2 cups shredded cooked chicken
1/2 cup crumbled bleu cheese or your favorite shredded cheese
- Combine all ingredients in 1-quart baking dish. Bake at 350 degrees F. for 20 minutes. Serve with crackers and/or vegetables.
I actually used a separate bowl when mixing the ingredients together, being sure the cream cheese was nice and creamy. I also used Bolthouse Farms Bleu Cheese dressing. It is made with yogurt and shaves off some of the calories and sodium. Oh, I sprayed the baking dish with no-stick spray before adding the dip for baking.:-)
|Getting the mileage out of THIS picture.:-) The dip is on the lower left.|
I've been told by Louise at Months of Edible Celebrations that the entire month of February is Potato Month! What better time to enjoy our favorite Potato Soup! Stay tuned!:-)
Thank you for reading. I really appreciate your comments.