This recipe is a staple in my home during football season. It is incredibly easy to make, and incredibly difficult to stop eating. So good! I am sure I got this recipe years ago either off of the Frank’s Buffalo Sauce bottle or on their website, but the recipe I am seeing now has changed. Personally, I would not like the one they are currently posting as it uses their cayenne sauce and not buffalo sauce. This is buffalo dip, hence use the buffalo sauce! There are a few other differences as well, but “if it ain’t broke, don’t fix it”.
This recipe is nice because you can combine the ingredients ahead of time and refrigerate it until you are ready. Then just pop it in the oven right before serving. It also transports well if you are bringing it to a tailgate. I picked up a tip a few years ago from my aunt, after you wrap the casserole in aluminum foil, also wrap it in towels and it actually really retains the heat.
Ingredients:
1 – 8oz. package of block cream cheese (1/3 fat works just as well), softened
2 – 10oz cans of cooked chicken, drained
1/2 cup Frank’s Buffalo Sauce (not cayenne)
1/2 cup crumbled blue cheese
1/2 cup blue cheese dressing (low fat works as well)
In a medium sized mixing bowl give the softened cream cheese a little creaming, (no pun intended), with a large wooden spoon.
Flake the drained chicken with a fork, or your hands, as you are taking it out of the can to break it up. Add to the bowl of cream cheese along with the remaining ingredients, combine well. I am a little bit of a wimp when it comes to spicy food, so I use a little less than 1/2 cup of the buffalo sauce.
Transfer to a glass dish or smallish casserole dish, I typically use a pie plate but any oven proof type dish will work.
Bake at 350 degrees for about 20 minutes or until it is bubbling.
Serve with your favorite tortilla chips and celery. Enjoy, and go Pats!
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