Monday, February 8, 2010

David Garrards Buffalo Chicken Dip

I saw this recipe on Rachael Ray's website - it was super delish! I served it with chips and cucumber slices. I really loved it with cucumber slices - it gives you the cool crunchy vibe - yum.
The pic above is it mixed up... the pic below is it in the pan - see those layers?
David Garrards Buffalo Chicken Dip
1 8-ounce package cream cheese
2 cups cooked chicken (a store-bought rotisserie chicken works best), shredded
1/2 cup buffalo wing sauce, recommended brand Texas Pete
2 tablespoons butter, melted
1/2 cup blue cheese dressing (eyeball it)
1/4 to 1/2 cup shredded mozzarella cheese (eyeball it)

Preheat oven to 300°F.
Cover the bottom of an 8x8" dish or pie plate with cream cheese.
In a large mixing bowl, combine the shredded chicken, wing sauce and butter, and pour over the cream cheese-filled dish or pie plate.
Top with just enough blue cheese dressing and mozzarella cheese to cover (adding too much cheese will cause a thick skin to form that will make eating the dip difficult once the cheese cools).
Heat the dip in the oven for 20 minutes.

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