Buffalo Chicken Dip, click here to watch the video.
Prep: 10 minutes
Bake: 20 minutes
Makes: 32 servings (about 2 tablespoons each)
1 package (8 ounces) cream cheese, softened
1/2 cup blue cheese salad dressing
1/2 cup any flavor Frank's® RedHot® Sauce
1/2 cup crumbled blue cheese or shredded mozzarella cheese
2 cans (12.5 ounces each) Swanson® Premium White Chunk Chicken Breast in
Water, drained
Assorted fresh vegetables and crackers
1. Stir the cream cheese in a 9-inch deep dish pie plate with a fork or whisk until smooth. Stir in the dressing, hot sauce and blue cheese. Stir in the chicken.
2. Bake at 350°F. for 20 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture before serving. Serve with the vegetables and crackers for dipping.
Alternate Preparation: To make this dip in the microwave, use a microwavable 9-inch deep dish pie plate. Prepare the dip as directed above but do not bake. Microwave,
uncovered, on HIGH for 5 minutes or until the chicken mixture is hot, stirring halfway through the cook time.
Serving Suggestion: This dip can be kept warm in a small slow cooker or fondue pot on the buffet table.
Recipe Note: To reduce the fat in this recipe, use Neufchâtel or light cream cheese and reduced-fat blue cheese salad dressing.
