Sunday, February 5, 2012

Buffalo Chicken dip!


Blend: 2 large cans of white meat chicken (drained), 1 brick of cream cheese, 3/4 of a bottle of Frank's Red Hot, and 1 bottle of chunky blue cheese dressing. Pour into 8x11 pyrex. Cook uncovered for 45 min on 350. Upon removal, sprinkle on finely shredded cheese blend of some sort. Serve with chips!

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