Easy Buffalo Chicken Dip

Original Recipe from:  Nancy Salmonson-Berz

Nancy is a dear friend of mine and a very important member of my village.  She is nice and sweet, never has an unkind word for anyone, and is a good cook too!  Everyone loves Nancy’s Buffalo Chicken Dip…..she’s famous for it within the village.  She will even prepare it for friends to take home for baking and serving!  Whether you have a potluck party coming up, or a big game night planned with the family, this dip will be a big hit with the group.  Enjoy!

Ingredients

2 - 8 ounces Cream Cheese, softened

Ranch Dressing

Frank’s Red Hot Sauce

1 Rotisserie Chicken (from the deli section of your local grocery store)

1container crumbled Bleu Cheese

8 ounces shredded Colby-Jack cheese

Frito’s Scoops chips and Celery Sticks

Directions

Spread softened Cream Cheese in the bottom of a Casserole or Pyrex dish (approx. 6x9 inches) or two pie pans.  Drizzle Ranch Dressing generously over the Cream Cheese.  Dice up as much of the Rotisserie Chicken as you can get, Nancy mostly uses just the white meat.  Sprinkle the entire container of Bleu Cheese over the Chicken.  Then drizzle more Frank’s Hot Sauce over the chicken.  Then top with the package of shredded Cheese. 

Microwave on high for about 3-5 minutes or until melted throughout.  You can also bake in 350 degree oven for 15-20 minutes. 

Serve hot with Frito’s Scoops and Celery Sticks.

Super Easy Variation

Using the same ingredients as above with a few variations this becomes a very fast and super easy recipe to make.

Mix softened Cream Cheese and one can shredded Chicken Breast until well blended.  Spread on bottom of baking dish (see recipe above for sizes).  Sprinkle Bleu Cheese.  Pour Frank’s Red Hot Sauce on top of Bleu Cheese; and then add a little bit of Ranch Dressing.  Next, layer the shredded Cheese on top.  Microwave on high for a few minutes until Cheese is melted.