Buffalo chicken dip:

In spirit of a great Pat's win here is my favorite buffalo chicken dip recipe. Very  easy to prepare ahead of time, just reheat before serving. I like to make this dip along with a spinach and artichoke or bean dip, so the vegetarians (or vegans) do not feel left out. 

Ingredients:

  • 1 8 oz. block cream cheese 
  • 1 cup sour cream
  • 2 chicken breasts
  • ½ cup frank’s red hot sauce
  • ¼ cup butter           
  • ½ cup cheddar cheese
  • ¼ cup blue cheese
  • Salt and pepper

 

Salt and pepper chicken breasts and roast in the oven. While cooked chicken breast is cooling melt butter into franks hot sauce. When cooled, shred in chicken breast. Mix cream cheese and sour cream. In a baking dish layer cream cheese mixture, then chicken breast, top with cheddar cheese then blue cheese. Bake at 400 till cheese is melted and dip is bubbling. Serve with sliced bread, tortilla chips or celery sticks.