Recipe: Tailgate Buffalo Chicken Dip

Baltimore Sun reporter

Tailgate Buffalo Chicken Dip

Makes: 6 servings

3 boneless, skinless chicken breasts

1 package of cream cheese, 8 ounces

1 jar Marie's Chunky Blue Cheese Dressing

1/4 cup Frank's Red Hot Sauce

1 cup shredded Monterey Jack cheese

Pre-heat oven to 375 degrees. To prepare, simmer chicken breasts in water for 30 minutes until cooked and tender. Allow to cool, then shred and chop finely in a separate bowl.

Spread cream cheese along the bottom of a 9-by-13 baking dish.

Mix together chicken, blue cheese dressing and hot sauce. Pour over cream cheese and top with Jack cheese.

Bake for 20 minnutes until cheese is melted and bubbly.

Serve warm with sliced baguette and celery sticks.

(adapted from Eddies Supermarket)

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