Lilly’s Buffalo Chicken Dip

Lilly’s Buffalo Chicken Dip :)

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INGREDIENTS:

8 oz. pkg. cream cheese, softened (to reduce calories I use Neuchâtel cheese)

1/2 cup blue cheese or ranch salad dressing (I substitute low-fat options!)

1/2 cup FRANK’S® REDHOT® Original Cayenne Pepper Sauce or FRANK’S® REDHOT® Buffalo Wing Sauce (Tabasco sauce works wonders too!)

1/2 cup crumbled blue cheese or shredded mozzarella cheese

2 cans (12.5 oz. each) SWANSON® White Premium Chunk Chicken Breast in Water, drained

DIRECTIONS:

HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.

MIX in salad dressing, Frank’s RedHot Sauce and cheese. Stir in chicken.

BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.

Now us Southern girls are busy creatures! We like to throw it in the crock pot and let it simmer for a bit. Usually Lilly will run home throw it in at lunchtime and it’s done when she gets out of class (& I get off work).

Gentleman, if you like it hot, hot, hot you can do like my brother and pour half a bottle of the hottest hot sauce you like in it. It smells so hot I think my nose hair falls out when he makes it.

One Reply to “Lilly’s Buffalo Chicken Dip”

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