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Thursday, December 22, 2011

Buffalo Chicken Dip

I have been quite busy cooking and baking for several days.  I had made M & M Cookies for our Holiday Market and also for a photo shoot for Wiregrass Living Magazine.  I also made Sand Tarts and Divinity for the photo shoot.  They wanted pretty packaged food items that are made for gifts.  This is for their Nov./Dec. 2012 issue.  Monday night, I made Easy Turtles and Pecan Roll.  Tuesday night, I made a Red Velvet Cake. Today, I will be making a 14 Layer Chocolate Cake.  On Thursday, I will be baking cookies.  It must be Christmas!

I was visiting on the phone with my bestest friend, George Ann, last night and asked her about the Buffalo Chicken Dip that she had been telling me about for a couple of months.  She said it's the favorite recipe for anything going on in Tuscaloosa.  Whether a school function, Sunday School party, or Christmas party, this dip shows up. I told her it sounded like a good one to share on my blog.  Thanks, George Ann!

                                                    Buffalo Chicken Dip

2 - 8 oz. Philadelphia Cream Cheese, room temperature
2 cups shredded cheddar cheese
2 - 13 oz. cans of chicken, drained
1 cup Ranch Dressing
3/4 cup (your favorite) Wing Sauce - not Tabasco Sauce - Frank's Hot Sauce recommended

Place all of the above in a gallon zip-loc bag.  Combine by squeezing the zip-loc bag.  You want all of the ingredients to be well blended.  The dip will be a light orange color.  Pour into a casserole dish that has been sprayed with Pam Spray.  Bake at 350 degrees for 30 to 40 min.  You want the dip to be hot and bubbly.   Serve with your favorite chips or crackers.

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