A Great Tailgate Dip

Ingredients:

Thank you Lee Fahrney, a terrific teacher and great tailgate chef in her own right from Hampton High School in Allison Park, PA.
  • 2 boneless chicken breasts halves
  • Buffalo Wing Sauce (or any other hot sauce) I     used Beano Wing Sauce
  • 8 ounce package of cream cheese
  • 1/2 cup of ranch or blue cheese dressing
  • shredded cheddar cheese (probably 2 oz or 1/2     cup)

    •  
    Boil and finely chop the chicken. I put it in the food processor for 5 seconds after that but you don't have to if you chopped it small enough. you want it shredded but not like bread crumbs
    Put the chicken in a bowl and mix with the sauce just so the chicken pieces are orange - here's where you get to determine how hot it is.
    Add the softened cream cheese and mix then add the dressing and mix. Taste - you can always add more sauce at this point.
    Put it in a baking dish and top with the shredded cheddar cheese. Bake for 25 minutes at 350 degrees.
    Serve with celery (particularly good), carrots, nacho chips or crackers.

    You can use no fat free ingredients - cream cheese, dressing cheddar cheese)

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