jocelyn’s buffalo chicken cheese dip

“Jocelyn” is one of my kids’ grandma’s best friends.

INGREDIENTS:

4 Boneless Skinless Chicken Breasts (Boiled & Shredded) or Shredded Rotisserie Chicken

12 oz Frank's Original Hot Sauce (the red one)

2 x 8 oz pkg. Cream Cheese (softened)

1 x 12 oz Marie’s Blue Cheese Dressing

8 oz Block Sharp Cheddar, Monterey Jack Blend, or similar cheese variation - Shredded

French bread baguette slices, celery ribs or your favorite style of tortilla chips

DIRECTIONS:

1) Take cream cheese out to soften.

2) Shred cheese (if not buying pre-shredded).

3) Boil chicken, chop up and/or shred.

4) Preheat oven to 350 degrees.

5) Combine chicken with hot sauce and spread on pan (I used 8x11.5-so a size similar to that) to form one even layer. 

6) In saucepan, combine cream cheese and dressing until hot & pour over chicken.

**You will sprinkle with cheese after 20 minutes.

7) Bake uncovered 20 min, add cheese & Bake another 10 minutes.

8) Let cool for 5-10 unless you like temporarily loosing the use of taste buds on your tongue. ;)

NOTES:

*If you use pre-shredded cheese, it adds a little more of an oily texture on the surface of the dip. Still delicious, but my personal preference taste-wise is shredding it myself.

*An Instant Pot or Crockpot would work to prep the shredded chicken too. Whatever is in your wheelhouse, go with it yo.

*Some prefer layering this dip and some prefer mixing it all up (minus the shredded cheese) before baking. As the grossly overused phrase goes, “you do you”.

*For those of you, like me, who are not blue cheese fans, I actually like this recipe as is. However, you could do a hybrid if you are overly concerned. Sub 6 oz Ranch and only use 1/2 container of Marie’s Blue Cheese (6 oz). I do think keeping some blue cheese in the dip adds a needed layer even if you choose to sub half of it. The dressing is very mild compared to the punch in the face blue cheese is on its own. 

*There is also the option of using Frank’s Buffalo Wing Sauce (the orange one). I would recommend trying this recipe as is one time first, but go with your preferences, of course. I would not normally like Frank’s Original Sauce (the red one), but put it with cheese and such and I’m in.