Buffalo Chicken Wing Dip

By patticakes

Ingredients

• Or use:
• 5 ea Chicken breast halves
• 2 cups Cheddar cheese sharp
• 8 ounces Cream cheese
• 16 ounces Blue cheese dressing chunky style
• 12 ounces Hot sauce (Frank's Red Hot)
• 2 stalks Celery finely chopped
• 8 -ounce package cream cheese
• 2 cups cooked chicken (a store-bought rotisserie chicken works best), shredded
• 1/2 cup buffalo wing sauce, (Texas Pete)
• 2 tablespoons butter, melted
• 1/2 cup blue cheese dressing (eyeball it)
• 1/4 to 1/2 cup shredded mozzarella cheese (eyeball it)
• Preheat oven to 300°F.
• Cover the bottom of an 8×8" dish or pie plate with cream cheese.
• In a large mixing bowl, combine the shredded chicken, wing sauce and butter, and pour over the cream cheese-filled dish or pie plate.
• Top with just enough blue cheese dressing and mozzarella cheese to cover (adding too much cheese will cause a thick skin to form that will make eating the dip difficult once the cheese cools).
• Heat the dip in the oven for 20 minutes.

Preparation

Step 1

Boil chicken breasts and shred meat from bone.


Spray a 9"x13" baking pan with non-stick cooking spray. Add chicken and remainder of ingredients to pan, and stir.


Bake at 350 degrees for 30 minutes. Serve with tortilla chips or crusty bread