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Buffalo Chicken Dip

My daughter had been raving about this dip since Thanksgiving. I finally got around to trying it, and it's absolutely amazing! I wanted to eat it for dinner!!

1 (8-ounce) package cream cheese, softened
1/2 cup buttermilk ranch dressing
1/2 cup TABASCO® brand Buffalo Style Hot Sauce
1/4 cup blue cheese, crumbled
1/3 cup Mozzarella cheese, shredded
2 (12.5-ounce) cans of chicken, drained

Heat oven to 350° Fahrenheit. Place cream cheese in a deep baking dish and stir until smooth. Mix in buttermilk ranch dressing, TABASCO[SUP]®[/SUP] Buffalo Style Sauce, and cheeses. Stir in chicken. Bake for 15 to 20 minutes or until the dip is completely heated throughout; be careful not to overcook. Stir again and serve with crackers, tortilla chips or vegetables.For tasty variations, add one or more of the following: southwest seasoned chicken and salsa, canned tuna, cooked diced shrimp, cooked lump crabmeat, cooked diced lobster, cooked ground beef, cooked diced bacon, diced celery, or chopped green onion. You can also mix in 1/4 cup of sour cream, and mix in 2 teaspoons of TABASCO[SUP]®[/SUP] brand Chipotle Pepper Sauce for a little smokiness, and substitute Pepperjack for Mozzarella cheese.Makes 4 cups

My DIL's sister makes this but uses cheddar instead of mozzarella. I also read on All Recipes.com that it's better with real cooked chicken and not the canned stuff, but I don't know. DS LOVES, LOVES LOVES this stuff.

I think I will try it with real chicken and cheddar, too, Karen. Thanks for the suggestions.

I am from the Buffalo area and love Chiken wing dip. I also use the cheddar cheese and Maries salad dressing.

Sound like what I need for the get together.

I make this also with rotissarie chicken...yumm

I am interested to use this one but the problem is that i always avoid the use of the healthy food which are really cause of the over weighting. So you must avoid the suggest me the use of dieting recipes.

That sounds so good. I think I will get the ingredients and make it for Christmas afternoon. Thanks.