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| Buffalo Chicken Dip |
"A Buffalo tradition"
5 cups cooked and shredded chicken
16 ounces cream cheese
12 ounces Franks Red Hot Sauce
2 cups diced celery
1 cup crumbled blue cheese
1 cup of mozzarella or monterey jack, shredded
In a skillet, mix together the chicken and hot sauce. Add the cream cheese in pieces. Add celery and blue cheese until melted. Pour into crockpot. Top with cheese. Cook on low. Serve with Tostitos scoops. ( I just give my husband a spoon, that's how he eats it!)
More Recipes: Coconut and Macadamia Granola | Andon-Reid Peanut Butter Chews | Peanut Butter Breakfast Bars | Andon-Reid Inn Mulled Wine | Smoky Black Bean and Kielbasa Soup | Nana Anna's Sour Cream Coffee Cake
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Andon-Reid Inn Bed and Breakfast 92 Daisy Avenue Waynesville, North Carolina 28786 email: 
Ron and Rachel Reid, Innkeepers |
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