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Buffalo Chicken Dip

Source of Recipe

From "Back Around the Table" by David Venable


Recipe Introduction

"Buffalo chicken wings are a favorite of mine, especially when dining out. Once I see them on a menu, I usually go no further. Making them at home is more of a commitment than I usually have time for. Honestly, I'd rather be with my guests than frying wings in the kitchen. So, whether it's movie night, game day, or party time, serve this warm, make-ahead dip that includes all the quintessential flavors of Buffalo chicken wings in one bowl. Surround it with an assortment of dippers, including celery and carrot sticks, broccoli florets, and tortilla, pita, or bagel chips. This dip is so good, I could lick the bowl. And I do. When no one is looking."

List of Ingredients

◦  3 8-ounce packages cream cheese, softened
◦  ¾ cup bottled ranch dressing
◦  ¾ cup bottled blue cheese dressing
◦  1 cup Buffalo wing sauce
◦  2 store-bought rotisserie chicken, skin and bones removed and discarded, finely shredded
◦  3 cups (12 ounces) shredded Monterey Jack
â—¦ Tortilla chips and carrot and celery sticks


Recipe

Preheat the oven to 375° F.
Put the cream cheese, ranch dressing, blue cheese dressing, and wing sauce in a bowl. Whisk until creamy. Fold in the shredded chicken and 1½ cups of the shredded cheese.

Spread the mixture into a 3½-quart baking dish, cover, and bake for 20 minutes.

Remove the dip from the oven and sprinkle the remaining 1½ cups cheese on top. Bake, uncovered, for an additional 15 minutes, or until hot and bubbly. Let the dip cool for 10 minutes, then serve with tortilla chips, carrot sticks, and/or celery sticks.


Makes 6 cups