Recipe Test Run: Buffalo Chicken Dip

It has become apparent to me that being a college grad means two things in my family:

1. My parents are finished supporting me financially in any way, shape or form. (Well, it was nice while it lasted!)
   
   
2. I’m now expected to bring a “dish” to all of our holiday gatherings, celebrations and/or functions.

This may not seem like a big deal, but you should know that for the past four years I lived mainly on a diet of spaghetti and cold pizza, so my cooking skills are a bit rusty. Now that I’m out in the real world, my wallet hasn’t had a chance to catch up with me. So, with my lack of cooking expertise and a minimal budget, I wasn’t sure how I’d compete with my Mom’s amazing sweet potato casserole, my aunt’s pies, and my sister’s famed appetizers.

Last Sunday night, I decided to do a test run with Buffalo Chicken Dip, a recipe that has been getting a lot of buzz lately. I brought it to a Sunday Night Football party, and I was blown away by the reviews. Since “planning ahead” is not my strong suit, I didn’t have time to cook chicken, wait for it to cool, and then shred it in time to make the dip for the party. Instead, I used Swanson® Chicken which is made with only white chicken breast. Everyone loved it! Not only was the dip super easy and affordable to make, but I (ok, Buffalo Chicken Dip) was the hit of the party. Now I know what I’ll be bring to many holiday parties this season. I think it may even stand a chance against Mom’s casserole!

Frank’s® RedHot® Buffalo Chicken Dip:

Ingredients:
1 pkg. (8 oz.) cream cheese, softened
2 cans (9.75 oz each) Swanson® Premium Chunk Chicken Breast, drained
½ cup Frank’s ® RedHot ® Sauce
½ cup blue cheese salad dressing
½ cup crumbled blue cheese
Assorted fresh vegetables and/or crackers

Directions:
1. Stir cream cheese in 9” deep pie dish until smooth. Stir in remaining ingredients.
2. Bake at 350°F. for 20 min. until hot and bubbling. Stir. Serve with vegetables and crackers.

Tips:

• Substitute ranch dressing for blue cheese dressing and shredded cheddar or mozzarella cheese for blue cheese crumbles.
• Make this in the microwave by heating it on high for 5 minutes instead of baking
• Keep it warm in a crockpot or slow cooker