BUFFALO CHICKEN DIP
3 cups, skinless chicken breasts, cooked and chopped into small pieces
½ cup celery, diced
8 bacon slices, cooked crisp and chopped
¾ cup Frank’s Hot sauce (plus 2 tablespoon for garnish)
1, 8 ounce bar cream cheese, softened
1 cup chunky blue cheese salad dressing
2 cups shredded cheddar jack cheese
¼ cup scallions, chopped
Preheat oven to 350 degrees
Combine all of the ingredients together in a large bowl. Transfer to a baking dish sprayed with non-stick spray. Bake for 25-30 minutes until hot and bubbly.
Garnish with remaining hot sauce and scallions. Serve with tortilla chips and celery sticks.
Mix any leftover dip with al dente cooked pasta and garnish with scallions and crumbled blue cheese for a great dinner twist!