Amanda Martin's Cheesy Buffalo Chicken Dip

2 (8-ounce) packages cream cheese, softened
1 cup ranch or blue cheese salad dressing or ½ cup of each
¾ cup of FRANK'S REDHOT® Wings Sauce
1 ½ cups shredded cheddar cheese, divided
3 cups cooked, chopped chicken
Blue cheese crumbles, optional

Cream together the cream cheese and salad dressing until smooth. Blend in hot sauce and ½ cup cheese; stir in chicken. Place mixture in a lightly greased baking dish and top with remaining cheddar cheese and blue cheese crumbles, if desired. Bake at 350 degrees for 20 minutes, or until dip is hot and bubbly. Serve with celery sticks, crackers or tortilla chips. Makes 20 servings.

*To prepare in a microwave, place the dip in a microwave-safe dish and heat on high, uncovered, for 5 minutes, stirring halfway through. To prepare in a slow cooker, cover and heat on high for 90 minutes, until hot and bubbly. To prepare on a grill, place dip in a heavy disposable foil pan and heat until hot and bubbly.

Amanda Martin is an Student Recruiter & Alumni Relations Coordinator in the College of Ag's Student Services office.

College of Agriculture | Auburn University | Auburn, Alabama 36849 | ☎ (334) 844-2345 |
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