Monday, October 10, 2011

Buffalo Chicken Dip (Tail Gate Approved!)

Couldn't wait to post this one (sorry no pictures...) tested this out and it disappeared before I could get a good shot.  Going to fix it again for the Homecoming tailgate this weekend.

Tail Gate tested and Tail Gate Approved!  Looking for something with a touch of kick and that is different than the standard taco dips prepared for every event you attend?  Try this one on for size and there are lots of variations you can use to adapt to your individual tastes as well.
        1 (8-ounce) package cream cheese, softened
        1/2 cup buttermilk ranch dressing
        1/2 cup TABASCO® [1]brand Buffalo Style Hot Sauce
        1/4 cup blue cheese, crumbled
        1/3 cup Mozzarella cheese, shredded
        2 (12.5-ounce) cans of chicken, drained

Ingredient variations
        Southwest seasoned chicken and salsa
        Canned tuna
        Cooked shrimp (popcorn or diced)
        Lump crabmeat
        Ground beef
        Bacon
        Celery or Green Onions (chopped)
        ¼ Cup Sour Crème
        Sub Pepper jack for Mozzarella cheese

1.    Heat oven to 350° Fahrenheit and place cream cheese in a deep baking dish and stir until smooth.
2.    Mix in buttermilk ranch dressing, TABASCO® Buffalo Style Sauce, and cheeses.
3.    Stir in chicken and then bake for 15 to 20 minutes or until the dip is completely heated throughout; do NOT overcook. Serve with crackers, tortilla chips or  vegetables; Makes 4 cups

[1] TABASCO®, the TABASCO® diamond logo, and the TABASCO® bottle design are registered trademarks
exclusively of McIlhenny Company, Avery Island, Louisiana 70513.