Buffalo Chicken Dip

12 Mar
2 8 oz containers whipped cream cheese
1 rotisserie chicken
1 bottle Frank’s Buffalo Wing Sauce
1/4 cup melted butter
Some shredded cheese (anything you have on hand–I have used mozzarella, sharp cheddar, pepper jack)
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!

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