Once again, my friend Barbara had the best appetizer for a neighborhood get together that she called Buffalo Chicken Dip which is all the ingredients for hot wings, just served dip style. It was absolutely delicious.
Everyone was crowding around the dip, which is served with the traditional celery sticks and tortilla chips. The "scoop" style tortilla chips work well as do the large, sturdy chips.
I am definitely keeping this recipe on file and making it for Super Bowl Sunday!
Barbara's Buffalo Chicken Dip
Serves about 8-10 as an appetizer; double for a larger crowd.
8 oz. cream cheese, at room temperature
1/2 cup bleu cheese salad dressing
1/2 cup bleu cheese crumbles
1/2 cup Buffalo wing sauce (she used Archie Moore's original; another recipe suggested Anchor Bar) hot or medium, you decide
1 lb. boneless skinless chicken breast, cooked and shredded; or about 3 cups of cooked chicken, cut into small pieces or shredded
celery sticks and tortilla chips
In a large saucepan, slowly heat the cream cheese and salad dressing on low heat, stirring constantly until cream cheese melts and is smooth. Add blue cheese crumbles, hot sauce and chicken and stir until heated through.
For a party, you could put the dip in a small Crockpot to keep warm.
Serve warm with celery and chips.
About this column: When she's not covering Clinton, you'll find editor Fay Abrahamsson in the kitchen whipping up some savory and sweet treats.
