INGREDIENTS:
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2 8 oz containers whipped cream cheese
1 rotisserie chicken
1 bottle Frank’s Buffalo Wing Sauce
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1/4 cup melted butter
Some shredded cheese (anything you have on hand–I have used mozzarella, sharp cheddar, pepper jack)
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DIRECTIONS:
| 1. | Spread cream cheese in a 9×13 pan. |
| 2. | Pick apart the chicken and shred into bite-sized bits. Add the butter and wing sauce , stir well, and spread over the cream cheese. |
| 3. | Sprinkle a bit of shredded cheese over the chicken mixture. You don’t want too much because it will congeal as the dip cools. Really just a nice light dusting is perfect. |
| 4. | Throw in the oven with whatever else you have cooking and keep an eye on it. On Saturday I wasn’t using the oven for anything else so I cooked this at 375 for about 25 minutes, but I have put it in at 350 and 400. |
| 5. | Serve with some pita chips (my preference) or tortilla chips (Matty’s fave) or both! |
Loudmouth Mommy 
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