The "Big Game" will be here before we know it and this hot chicken dip is so good it might be eaten before the pre-game festivities are over! So, you had better have extra ingredients on hand when you serve it ‘cause they will be begging for more. It's great not only for watching the "Big Game", but also for serving at parties, showers, or just about any time you want an easy and super delish appetizer.
1/2-1 cup buffalo wing sauce, use more or less according to taste
1/2-1 cup Frank's hot sauce, use more or less according to taste
2 cups shredded rotisserie chicken, shredded roasted chicken or 2 cans (10 ounces each) white chicken, drained
2 packages (8 ounces each) original or light cream cheese, softened
1 small (4 ounces) can diced green chilies, drained well, optional
1 cup ranch or blue cheese dressing
3-4 cups shredded Colby, Cheddar or Monterey Jack cheese, use more for a cheesier dip, divided
Tortilla chips, corn scoops, butter crackers, celery or carrot sticks
Makes about 4 cups.
Note: This can be easily heated and kept warm in a crock pot.
Note: To roast chicken, preheat oven to 350 degrees F. Place boneless, skinless chicken breasts or thighs on baking sheet lined with parchment paper. Brush lightly with olive oil using a pastry brush. Sprinkle with salt and pepper Roast for about 30 minutes, or until chicken reaches an internal temperature of 165 degrees F. Remove from oven. Cool, shred and proceed with recipe.
P.O. Box 8 Tulsa, OK 74101-0008