Monday, September 18, 2006

Buffalo Chicken Dip 


2-3 boneless, skinless chicken breasts
8 oz. package (brick, not bucket) of Philadelphia Cream Cheese, softened
1/2 jar Marie's Chunky Blue Cheese Salad Dressing
1/2 to 1 full bottle Buffalo Wings Sauce (to taste and consitency)

optional: Tobasco sauce (if you use Mild Wing sauce)

Season the chicken breasts with a little salt and bake on a baking pan at 350 F until fully cooked. Remove from the oven and pull the meat with tongs or your fingers until it's finely shredded into strings, in a meduim bowl. Dump and mix in the other ingredients while the chicken is still warm, to help the cream cheese blend evenly into the mixture.

You can warm the mixture back in the oven until it's slightly bubbling and serve it hot, or serve it as-is, delicious either way. Serve with Tostitoes Corn Chip Scoops (it's a very heavy, sloppy dip, it needs the bowl-shape of the Scoops to not make a mess.)

Men LOVE this dip.

Far less fatty than regular buffalo wings with the skins on. And no nasty piles of bones to clean up.