Buffalo Chicken Dip

Buffalo chicken dip is one of my favorite guilty pleasures. I usually only have it at parties & potlucks, but decided to make some on Memorial Day. My sister-in-law, Lindsey, was kind enough to give me her recipe (Thanks LK!). It’s so quick and easy to whip up, and I just paired it with fresh bread from the bakery & celery sticks. It was well worth the calorie intake. ;)

What You’ll Need:

-Shredded chicken (either 2, 12.5 oz cans of canned premium white chunk chicken, or if you have              time… boil fresh chicken and shred, about 2 cups)

-¾ cup of Frank’s Hot Sauce, Original

-16. oz. of cream cheese, softened

-1 ½ cups shredded sharp cheddar cheese

-Optional: Add small amount of Ranch or Blue Cheese dressing

Directions: Preheat oven to 400. Combine all ingredients in a large bowl and mix well. Pour into a large casserole dish and bake for 20 minutes. Cut some fresh bread and/or celery into pieces for dipping. Enjoy!