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This slightly spicy dip cleverly captures the flavour of buffalo chicken wings. I found this after Jordon came home from Hudson's Tap House (after ordering this on accident) and really liked their version.
Ingredients
- 1 package (8 ounces) cream cheese, softened
- 2/3 cup Louisiana-style hot sauce
- 1 cup plain ranch salad dressing.
- 3 cans (4-1/2 ounces each) chunk (or flake) white chicken, drained and shredded
- 1 cup (4 ounces) shredded cheddar cheese
- Thinly sliced green onions, optional
- Corn or tortilla chips
- Celery sticks
Directions
- In a small bowl, combine the cream cheese, hot pepper sauce and salad dressing. Stir in chicken.
- Spread into an ungreased 11-in. x 7-in. baking dish. Sprinkle with cheddar cheese. Bake, uncovered, at 350° for 30 minutes or until heated through. Sprinkle with green onions if desired. Serve with chips and celery sticks.
Yield: 5 cups.
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