buffalo chicken dip

this recipe is courtesy of my cousin ali out in sunny los angeles.  she made this dip for us for thanksgiving appetizer one november in birmingham, and ever since, it has become a staple at my get-togethers.


2-3 pounds rotisserie chicken (shredded)

2 cups celery chopped

1/2 cup onion chopped

12 ounces frank’s red hot sauce

8 ounces cream cheese

16 ounces bleu cheese dressing

1 cup shredded cheddar cheese


in a large skillet, sauté celery, onion, and chicken in hot sauce until tender.

add the rest of the ingredients, mix well, and heat through.

pour into a 9 x13 glass baking dish (that is coated with non-stick spray).

top with shredded cheese and bake at 350 degrees fahrenheit for about 30 minutes until bubbly and brown.

drain off excess grease and serve with ritz crackers.

note:  for the celery and onions, look around in your produce section because you might be able to find them pre-cut/pre-diced.  if so, splurge the extra dollar or two and save yourself a few minutes.  it makes life quite nice!

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