With football season in full swing, this week I've decided to share one of our favorite dips for football snacking. I first made this dip for the 2008 Super Bowl, and at that time I served it cold. It wasn't until the last couple of times I made it, that I decided to heat it in the microwave. And I have to say that we enjoy it either way. And you can also bake it in the oven if your prefer. So it's a very versatile and tasty treat, and it's also fast and convenient! Enjoy!
Recipe for Buffalo Chicken Dip:
2 (8 oz) blocks of cream cheese
1 (10 oz) canned chicken breast
1/2 bottle Frank's Hot Sauce (buffalo)
1 to 1 1/2 cups shredded cheddar cheese
Directions: In a Pyrex bowl or 8x8 casserole dish, combine cream cheese (softened) with hot sauce until well blended. Take canned chicken and drain off the juice. Then use a fork to break up the chunks into shreds. (If you prefer, you may also use a cup of freshly cooked chicken, shredded.) Fold chicken and 1/2 cup to 1 cup of shredded cheddar cheese into cream cheese mixture. After the dip is well blended, top with 1/2 cup of cheddar cheese.
At this point you can serve the dip cold if desired. Or for hot dip, place in microwave for 3-5 minutes (or until heated throughout) OR bake at 350 for 20-25 minutes.
Serve with tortilla chips, crackers, or veggie sticks. (Refrigerate left overs and reheat in microwave if needed.)
Labels: appetizers and snacks, party ideas, Recipe of the Week, recipes