Chicken Wing Dip
Eileen
2 (8 oz) pkgs cream cheese, softened
3/4 c cayenne pepper sauce such as Frank's RedHot, more or less to taste
1 c creamy blue cheese dressing OR ranch dressing
1 (9.75 oz) can premium chunk chicken breast in water
1 c shredded cheddar
Preheat oven to 350. Using a mixer, mix cream cheese and cayenne pepper sauce until well blended. Add blue cheese or ranch dressing and mix well. Using a spoon or spatula, add chicken, making sure to drain chicken before it is added, and cheddar cheese, and mix well mashing up the chunks of chicken as you mix. Spread in a 9x13 baking dish. Bake for 30 minutes. Serve hot with chips such as nacho chips or Fritos scoops. Makes 12-14 appetizer servings.
*Blue cheese dressing recommended brand: Litehouse Original Bleu Cheese Dressing & Dip (usually found in the refrigerated produce section)
*Ranch dressing recommended brand: Hidden Valley The Original Ranch Salad & Seasoning Mix packet, prepared according to package directions. (found in the salad dressing aisle)
Eileen says of this recipe that it is "a good football food, and therefore, it is one of her fall favorites."
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2 comments:
My thoughts after making this last night:
-This was a little greasy, but still tasted good. Next time I would blend it longer & better before baking it.
-Next time I would double the amount of chicken.
-This would be really good if after baking it was topped with chopped green onions or bacon bits.
-Next time I would either double the recipe or serve this in a smaller dish, so the dip was deeper to dig into.
-If I made a smaller batch of this, I would serve this in my Crockpot Little Dipper, so it would stay warm.
This was so good Eileen! I can't wait to make it!
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