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Buffalo Chicken Dip/Pic


Roxy15

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Buffalo Chicken Dip:




1-(8-oz.)-Pkg. Cream Cheese, Softened

1-(16-oz.)-Container Sour Cream

***2 Cups

1 Cup Creamy Salad Dressing-(Ranch/Bleu Cheese, Green Goddess, Etc.)

2-1/2-3 Cups Shredded Cooked Chicken

2 Cups Shredded Cheese-(A Mixture Of Mozzarella & Parmesan)

1/2 Cup Buffalo Hot Sauce

***More Or Less, To Taste


Preheat the oven to 350 degrees.


In a large bowl, mix together the cream cheese, sour cream and salad dressing until smooth. If the cream cheese is softened, you shouldn't have any trouble mixing it. You can also use a standing mixer or a hand mixer.


Fold in the chicken and cheeses.


Add the Buffalo Sauce, tasting it and adding more or less, depending on how hot you want it to be. At this point, taste it for seasoning and add salt if you want to.


Scoop out the mixture into a 2-quart sized baking dish.


Bake, uncovered, in the 350 degree oven, for 30 - 40 minutes, until bubbly.


Serve with Tortilla Chips or a mixture of vegetables, such as celery or carrots sticks, bell peppers, cherry tomatoes, cauliflower, etc.


***You can prep the Buffalo Chicken Dip ahead of time, store it in the refrigerator and then bake it when you're ready to serve it. Bring the cold mixture to room temperature before baking it.

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