Labor Day weekend means the kickoff for college football. Here is my favorite tailgate recipe, Buffalo Chicken Dip. Sure to be a “touchdown” at any tailgate. Seriously, am I cheesy or what?
4 chicken breasts (roughly one lbs. of chicken boiled and shredded, pre-baked rotisserie chicken is the best)
12 oz. hot sauce
2 8 o.z blocks of reduced fat cream cheese
16 oz. blue cheese dressing (ranch dressing is good too)
10 oz. shredded Cheddar & Monterrey Jack cheese
1. Lightly grease 13” by 9” pan and spread the pieces of chicken so it covers the entire pan.
2. Pour hot sauce over the chicken.
3. In a saucepan, melt cream cheese and dressing over low heat. Stir for a few minutes until mixture is smooth. Pour the mixture over chicken and hot sauce. Make sure its evenly distributed across the pan.
4. Top off the mixture with the shredded cheese and bake in the oven at 375 degrees for about 20 minutes.
This spicy dip is delicious when it is served hot with tortilla chips and celery sticks.