Feeding You Friday!

I've decided that Fridays will be the day that I post some of the glorious recipes that I love to make! And since all I've been hearing about lately are the Steelers and the (dare I say it?) possibility of Superbowl #7! Football season must be upon us! This dish always goes over well with the football fans! (And a pregnant sister-in-law, she knows who she is!)

Buffalo Chicken Dip

1-Store bought Rotisserie Chicken (pulled apart and shredded by hand works best)

2-8oz Pkgs Cream Cheese (softened)

1C-Marzetti's Ultimate Bleu Cheese Dressing

3/4C-Franks Red Hot

2-Cloves of Garlic Minced

3/4C-Monterrey Jack Cheese (buy a block and shred yourself. There is something contained in pre-shredded that tends to make the dip extremely oily.)

I serve this with Triscuits, Pita Chips, and of course Celery Sticks.

I have made this dish 2 ways...I recommend the crock pot way because it will stay warm, but it just doesn't look as pretty as the layered way...But really, I don't think many football fans care about presentation.

CROCK POT-Heat cream cheese in the crock pot and stir until creamy. Add all other ingredients and mix well. Serve warm and will keep for quite some time.

LAYERED-Mix Chicken, bleu chz dressing, garlic, and Franks in a bowl. Spread the cream cheese on the bottom of a 13X9 baking dish. Layer the chicken mixture over the cream cheese and top with shredded Mont. Jack cheese. Bake at 425 until heated through and cheese is bubbly.

ENJOY!!!!