This is my spin on Frank's Buffalo Chicken Dip. I like mine loads better natch. This is like what I tell y'all- take it and make it your own! If you like this, you might also like my buffalo style chicken nuggets and my pimento cheese. Peace, B.
Preheat oven to 350 degrees.
Boil two chicken breasts. Let cool and remove meat from bones. In the bowl of your food processor, place the chicken along with 4 ounces cream cheese, 1/2 cup chunky bleu cheese dressing, 1 cup shredded extra sharp cheddar cheese (I use Cabot seriously sharp cheese), and 5 ounces Frank's hot sauce (or whatever you like). Pulse until the dip is well mixed.
Pour into a pie plate and cover with 1/2 cup shredded extra sharp cheddar cheese. Bake for 30 minutes or until top is golden brown and dip is nice and bubbly.
Preheat oven to 350 degrees.
Boil two chicken breasts. Let cool and remove meat from bones. In the bowl of your food processor, place the chicken along with 4 ounces cream cheese, 1/2 cup chunky bleu cheese dressing, 1 cup shredded extra sharp cheddar cheese (I use Cabot seriously sharp cheese), and 5 ounces Frank's hot sauce (or whatever you like). Pulse until the dip is well mixed.
Pour into a pie plate and cover with 1/2 cup shredded extra sharp cheddar cheese. Bake for 30 minutes or until top is golden brown and dip is nice and bubbly.
