My daughter loves Buffalo Chicken...not hot wings or anything like that, but if there's a hot 'n spicy chicken sandwich on any menu, that's what she'll go for. I've done my share of trying to "do it myself", but until this recipe came along, I was a failure. A friend pointed it out in a recent magazine...Kentucky Monthly. Here it is...Buffalo Chicken Dip
5 boneless skinless chicken breasts, cooked and shredded
1 bottle Tabasco sauce (the smallish one)
2 8 oz. pks. cream cheese
2 cups shredded Monterey Jack cheese
1 cup finely chopped celery
1 cup Ranch (or Bleu Cheese) dressing.
Shred the chicken, pour the Tabasco over it and let it marinate. Mix in the softened cream cheese, the shredded cheese, celery, and the dressing. Mix together and bake 20 minutes at 350 degrees. Serve with Frito Big Dippers or other corn chips.
It seems like every recipe I come across is loaded with fat...but this is so good. Walk extra, do more stretches...anything to compensate for the calories in this dip! It's that good.