BUFFALO CHICKEN DIP

fried chicken

This a 4th of July special dip made with leftover fried chicken

3 pieces fried chicken (2 breast, 1 short thigh), 2 (8 oz.) packages cream cheese, softened, 1/2 cup Ranch salad dressing, 1/2 cup blue cheese dressing, 1/4 cup hot sauce, 1/4 teaspoon Cajun seasoning salt, 1/4 teaspoon black pepper, 2 cups cheddar cheese, shredded,  1/4 cup cilantro, chopped, 1/4 cup blue cheese crumbled, 1 celery bunch, cut in sticks, 1/2 pound carrots, peeled and cut in sticks, entertainment crackers.

Chop up the chicken, Get out an electric skillet, heat up to 300 degrees.  Add the chicken, cream cheese, ranch dressing, blue cheese dressing, hot sauce, salt, and pepper.  Cook until everything is well blended.  Add 1 cup of the cheddar. Cook until the cheese is melted and blended into all the other ingredients.   The reason we are using an electric skillet is because this dish is served hot at least warm.  When the dish is hot and bubbly and you are ready to serve add the remaining cheddar cheese, crumbled blue cheese, and cilantro on top along with the crackers on the side.

2 Comments Add yours

  1. Larry Williamson says:

    Everything sounds delicious…

    Like

    1. Thank you Larry. Let me know when you make it.

      Like

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