1 (8 ounce) package cream cheese, softened
1/2 cup blue cheese salad dressing
1/2 cup Cayenne Pepper Sauce or Red Hot Buffalo Wing Sauce (Franks brand works well)
1/2 cup crumbled blue cheese or shredded mozzarella cheese
2 (9.75 ounce) cans Chunk Chicken Breast in Water, drained
Assorted fresh vegetables or crackers
1. Heat the oven to 350 degrees F.
2. 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, pepper sauce and blue cheese. Stir in the chicken.
3. Bake for 20 minutes or until the chicken mixture is hot and bubbly. Stir before serving. Serve with the vegetables and crackers for dipping.
Tip: This dip can be kept warm in a small crockpot or fondue pot on the buffet table. To make in the microwave: Use a microwavable 9-inch deep dish pie plate. Prepare the dip as directed above in Step 2. Microwave, uncovered, on HIGH for 5 minutes or until the chicken mixture is hot, stirring halfway through the cook time. Serves 16