Monday, February 24, 2020 is National Tortilla Chip Day! To celebrate I made my friend Mary Ann’s fabulous Buffalo Chicken Dip. As much as I love the thin and crispy Restaurant Style tortilla chips, I serve this dip with a hearty tortilla chip so the chips don’t break when we dive into this creamy, cheesy dip.
Buffalo Chicken Dip
2 – 10 ounce cans chicken breast
12 ounce bottle Frank’s Hot Sauce
2 – 8 ounce packages cream cheese
16 ounces blue cheese dressing
8 ounces shredded sharp cheddar cheese
Preheat oven to 350 degrees Fahrenheit.
Place chicken breast, hot sauce, cream cheese and blue cheese dressing in a mixing bowl. Stir to combine all ingredients. Place in a 9 inch x 13 inch baking dish and bake for 20 minutes in a 350 degree Fahrenheit oven.
Top with cheddar cheese and bake an additional 10 minutes. Serve warm with tortilla chips.
@franksredhot #hotsauce #buffalochickendip #nationaltortillachipday
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