Recipe Review: Rachel Ray's Buffalo Chicken Dip

Holy freaking cow this recipe is awesome and simple. If your a wing lover or dip lover then this recipe is for you. It makes the buffalo sauce so smooth. She recommends Texas Pete Buffalo Wing Sauce of which I am not a big fan so use your favorite. I don't care what Anthony Bourdain says about her cooking, she at least has this one right.

Rachel Ray's Buffalo Chicken Dip

Ingredients

* 1 8-ounce package cream cheese
* 2 cups cooked chicken (a store-bought rotisserie chicken works best), shredded
* 1/2 cup buffalo wing sauce, recommended brand Texas Pete
* 2 tablespoons butter, melted
* 1/2 cup blue cheese dressing (eyeball it)
* 1/4 to 1/2 cup shredded mozzarella cheese (eyeball it)


Yields: 6-8 servings
Preparation

Preheat oven to 300°F.

Cover the bottom of an 8x8" dish or pie plate with cream cheese.

In a large mixing bowl, combine the shredded chicken, wing sauce and butter, and pour over the cream cheese-filled dish or pie plate.

Top with just enough blue cheese dressing and mozzarella cheese to cover (adding too much cheese will cause a thick skin to form that will make eating the dip difficult once the cheese cools).

Heat the dip in the oven for 20 minutes. Serve with Scoops (Tortillas or Fritos) alongside for dipping.

5 out of 5