tag:blogger.com,1999:blog-892093470470997631.post6315064024326172319..comments2009-01-27T14:38:32.074-05:00Marthahttp://www.blogger.com/profile/03506070139896300603noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-892093470470997631.post-19894386357251345512009-01-27T14:38:00.000-05:002009-01-27T14:38:00.000-05:00Buffalo Chicken Dip is becoming so popular! It even has it’s own website: http://www.BuffaloChickenDip.com. I make it using Swanson Chicken because it is so easy to use canned chicken and Swanson’s is made with only white meat (I work for them so I know). Our recipe is a little bit different than yours, but we get compliments on it all the time! <BR/><BR/>Here's the recipe I use:<BR/><BR/>Ingredients:<BR/><BR/>1 pkg. (8 ounces) cream cheese, softened<BR/>1/2 cup blue cheese salad dressing<BR/>1/2 cup any flavor Frank's® RedHot® Sauce<BR/>1/2 cup crumbled blue cheese or shredded mozzarella cheese (about 2 ounces)<BR/>2 cans (9.75 ounces each) Swanson® Premium Chunk Chicken Breast in Water, drained<BR/>Assorted fresh vegetables or crackers<BR/><BR/>Directions:<BR/><BR/>Heat the oven to 350°F.<BR/><BR/>Stir the cream cheese in a 9-inch deep dish pie plate with a fork or whisk until it's smooth. Stir in the dressing, sauce and blue cheese. Stir in the chicken.<BR/><BR/>Bake for 20 minutes or until the chicken mixture is hot and bubbling. Stir before serving. Serve with the vegetables and crackers for dipping.KaitCavhttp://www.blogger.com/profile/00686394234538655281noreply@blogger.comtag:blogger.com,1999:blog-892093470470997631.post-85287567226345431272008-01-01T10:39:00.000-05:002008-01-01T10:39:00.000-05:00I'm waiting. We have leftovers.Marthahttp://www.blogger.com/profile/03506070139896300603noreply@blogger.comtag:blogger.com,1999:blog-892093470470997631.post-50616406225609837692007-12-31T19:27:00.000-05:002007-12-31T19:27:00.000-05:00I'll have some toast made in a jiffy and be on the next plane.CatBoyhttp://www.blogger.com/profile/00069330094429055398noreply@blogger.com