Recipe Week 2015 #2: Buffalo Chicken Dip

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Now for my second recipe, I am just posting an old favorite that I make often – the Frank’s Red Hot recipe from the back of the bottle. Haha! All credit can go to Frank’s. If you enjoy buffalo chicken recipes, check out the pasta I made and wrote about last year.

Buffalo Chicken Dip

(I made mine using the crock pot – throw all ingredients in and cook on high for 2 hours. The recipe on the hot sauce bottle says to cook in oven at 350 degrees for 20 minutes – it is up to you!)

Ingredients:

8 oz. brick of cream cheese, softened

1/2 cup Frank’s Red Hot sauce, more to taste if you’d like

12 oz. cooked chicken (I used canned chicken but fresh breasts that have been boiled and shredded works well too)

1/2 cup bleu cheese dressing

1 cup of shredded mozzarella cheese, divided

Directions:
Stir all ingredients in the crock pot, saving half of the shredded cheese to use for topping when finished. Cook in crock pot on high for 2 hours or 3-4 hours on low and serve with crackers. I like Triscuits or Club crackers best. Enjoy!

  

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