Shelly's Recipe

SPICY BUFFALO CHICKEN DIP

Category: Dips - Hot

2 (8-oz) pkg cream cheese, softened
1 garlic clove, minced
1/2 to 3/4 cup hot sauce (such as Frank’s Red Hot)
1 cup prepared blue cheese dressing (prepared ranch dressing will also work well)
2-1/2 to 3 cups finely chopped cooked chicken (make certain to use lots of chicken)
2 cups shredded cheddar cheese, divided

Preheat oven to 3oo. Lightly grease an 11 x 7-inch baking pan (can use a 13 x 9-inch pan).

In a bowl beat cream cheese with hot sauce and ranch dressing until smooth and combined. Mix in chopped chicken and 1 cup cheddar cheese. Spread into baking dish. (At this point you may cover and refrigerate for up to 1 day.) Bake for 15-20 minutes or until just heated through completel, do not allow to bubble hard and long or it will curdle, if any oil collects on the top remove/pat it off using paper towels.

Immediately sprinkle the remaining 1 cup cheddar cheese on top and allow to melt (do not put back in the oven the cheese will melt on top). Serves 12-14

NOTE: This may be made up to 1 day in advance covered and refrigerated until ready to bake… serve this dip with tortilla chips or celery sticks