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Buffalo Chicken Dip

This recipe for buffalo Chicken dip came from a freind of mine. She made it while we were watching football one Sunday and now I make it almost every week so we have it to snack on whenever we want. (yes it's addictive!!)

This recipe makes a party size batch, but the dip keeps in the fridge for at least a week (if it's not eaten first). The buffalo chicken dip can be served with tortilla chips or crackers.

Buffalo Chicken Dip

2 packages creame cheese softened
1 bag shredded colby jack cheese
1/2 cup sour cream
2 large cans diced chicken breast
16 oz. bottle hot wing sauce (I preffer Moore's)

Combine all ingredients in a large bowl. depending on how hot you like it add 1/2 to a full bottle of the hot wing sauce. blend well until the chicken and cheese mixture is smooth and well combined. (You don't want any big chunks of chicken)

pour mixture into a casserole dish and bake at 350 for about 30-40 minutes.

Buffalo chicken dip is best served warm with tortilla chips or crackers and can be refrigerated and microwaved to rewarm.