Friday, October 1, 2010
I love that you can make this in a casserole dish; that means it can easily and frequently be taken to other parties. Plus, I make it using already cooked chicken or taco meat...this makes it a great use for my weekly leftovers!
Tomorrow, I will be competing in the Ocean Spray Cranberry Tailgating Cook-off at Patriot's Place in Foxborough, MA. There is a cranberry festival all weekend which is free to get in and should be really fun! I will be there mostly all day (11 a.m. to 4 p.m.) and I'm pretty sure we start cooking off around noon. Come and cheer me on, and check out the festival! I'm making "Touchdown Sausages with a Chunky Cranberry-Beer Topping"! It's fast and easy so I'll post it next week for a Weeknight Dinner!
See, there's really nothing that I love more than some good football, and good food while watching it!
Buffalo Chicken Dip
2 chicken breasts (cooked)
1 cup Frank's Red Hot sauce
1/2 cup blue cheese dressing
1/4 cup cheddar cheese
2 tablespoons blue cheese crumbles
Preheat the oven to 350 degrees F. Put the chicken (already cooked) in the food processor, and chop until fine. Add in Frank's Red Hot and dressing. Stir well. Next, stir in cheddar cheese and blue cheese crumbles. Leave some cheddar cheese to go on top. Bake in preheated oven for about 15 minutes, until cheese is hot and melted. *You can also broil this to get the cheese browned and melted faster. Serve with tortilla chips, pretzels, celery, carrots...the list could go on and on!
NOTE: Like I mentioned above, I sometimes make this with leftover taco meat, too. Any leftover meat, when chopped fine, goes perfect in this recipe!
I'll make sure to post next week about how the Ocean Spray event goes, hope to see some of you there!
Until the next time my oven is on...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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