Buffalo Chicken Dip:
2 blocks of cream cheese
2-3 lbs of boneless skinless chicken
2 bottles of Marie’s blue cheese (or one large bottle) (located in produce section)
1 bottle of Franks’s Red Hot Buffalo Wing sauce
Boil chicken and allow to cool. Spread cream cheese in 13*9 pan. Shred chicken and place layer over cream cheese. Cover chicken with entire contents of blue cheese. Cover blue cheese with entire bottle of Frank’s Red Hot. Bake at 350 for 30 – 40 mins. Serve with tortilla chips. Enjoy!
