Every year Michelle Adams has the most amazing Christmas party. We do a gift exchange where we steal what we want from someone else and they have to trade in turn. We have yummy warm soups. We eat cookies and do crafts. We stand around and talk (cause we're girls). And this year Michelle had something new that added a special bite to the party: Buffalo Chicken Dip! I started out eating it with chips but I ended up eating it with a spoon, it was so yummy. And when Michelle gave out the recipe, I realized how fast and easy it was to make. So here it is for your own holiday pleasure. And sometime, instead of eating it with chips, fill a sandwich with it instead. To die for!
Michelle Adams' Buffalo Chicken Dip
4-6 chicken breasts, boiled and shredded (I personally used two cans of canned chicken and it was faster)
12 oz bottle of Frank's Buffalo Chicken Hot Sauce
2 - 8 oz. pkgs. cream cheese
16 oz bottle Hidden Valley Ranch Salad Dressing
4 oz crumbled Bleu Cheese
8 oz shredded Monterey Jack Cheese
Mix hot sauce with chicken and spread in bottom of 9x13 baking pan.
In saucepan, combine cream cheese and salad dressing on medium heat until smooth. Add Bleu Cheese and stir for one minute, until blended well.
Pour cheese mixture over chicken and sprinkle with Monterey Jack.
Bake at 350 for 30 to 40 minutes until sides are bubbling orange and cheese is melted. Do not brown top.