BUFFALO CHICKEN DIP
16 OZ CREAM CHEESE, softened
8OZ RANCH DRESSING
5 OZ FRANK’S RED HOT SAUCE
½ # BLUE CHEESE, crumbled
1 ¼ C SHARP CHEDDAR CHEESE, shredded
1 ROTISSERIE CHICKEN, dark & white meat removed and chopped
½ C GREEN ONIONS, garnish
TORTILLA CHIPS
Combine cream cheese, ranch dressing, hot sauce, blue and cheddar cheese in large bowl. Beat with an electric mixer until smooth. Fold in chicken and stir gently until all ingredients have been combined. (Can be made two days in advance.)
Pour into an oven safe container and bake at 350 for 25-30 minutes. Remove from oven and let cool slightly. Garnish with chopped green onions and serve with tortilla chips.
8OZ RANCH DRESSING
5 OZ FRANK’S RED HOT SAUCE
½ # BLUE CHEESE, crumbled
1 ¼ C SHARP CHEDDAR CHEESE, shredded
1 ROTISSERIE CHICKEN, dark & white meat removed and chopped
½ C GREEN ONIONS, garnish
TORTILLA CHIPS
Combine cream cheese, ranch dressing, hot sauce, blue and cheddar cheese in large bowl. Beat with an electric mixer until smooth. Fold in chicken and stir gently until all ingredients have been combined. (Can be made two days in advance.)
Pour into an oven safe container and bake at 350 for 25-30 minutes. Remove from oven and let cool slightly. Garnish with chopped green onions and serve with tortilla chips.
