2 cups diced or shredded cooked chicken (I used a pre-cooked rotisserie chicken)
1/3 cup Franks hot sauce
1 cup mayonaise, regular or light (I used Hellmans, light)
1 cup shredded cheddar cheese
2 Tbl finely chopped green onions, optional (I used them)
1 tsp lemon juice
1/4 cup crumbled blue cheese
Preheat oven to 375 degrees.
Toss chicken in hot sauce. Stir in remaining ingredients except the blue cheese. Turn into a 1-1/2 quart shallow casserole dish, and sprinkle with blue cheese.
Bake uncovered for 20 minutes or until bubbling. Serve with celery and/or other dippers.
Recipe courtesy of ~ Hellmans and my friend Stan.
When my friend Taryn told me that this dip was good, I believed her. But I didn't know just how good it was going to be. Quotes like "I just made this for my work holiday party and I think I made 400 new friends" or "my sister said she'd like to climb into a vat of this stuff and eat her way out" - I still didn't quite understand.
She said trust me, bring this to Christmas Eve, and it will be great. Make some pita chips (um, you can make pita chips?!), and it will become a new staple in your Christmas Eve appetizer spread. Let.me.tell.you.somethings: first of all, hey all you strapping young gentleman~ Taryn is going to make an amazing housewife someday. She cooks (and more importantly bakes), she is quick witted, charmingly sarcastic and one of the most caring people you could ever meet. (I wonder why we're friends?!). And secondly... she doesn't lie. This buffalo chicken dip does not disappoint.
Make it, love it, share it, just make sure to give me...er...her credit.
BONUS RECIPE: Homemade Pita Chips
Cut up pita pockets into triangles (I made each one into 8 pieces) - toss in a little olive oil, S&P and garlic powder. Spread in a single layer on a cookie sheet and bake at 350 until brown (appx 10-15 minutes).