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BUFFALO TAILGATE CHICKEN WING
DIP
 
I use this recipe all the time for tailgating at NFL football games. Once dish is cooked, remove it from oven and put in fridge overnight. Take down to tailgate party and heat for 1 hour on low heat using a Coleman portable propane barbecue. Excellent on cold weather outdoor days!!

2 (8 oz. ea) pkgs. cream cheese (at room temp.)
1 (354 ml.) bottle FRANK'S® Red Hot sauce
1 (475 ml.) bottle Chunky blue cheese dressing
4 boneless skinless chicken breasts
1 pkg. shredded cheddar cheese
Tostitos scoops tortilla chips

Cook chicken breasts in a skillet at 350°F until there is no pink, roughly 15 minutes, turning once. Remove and let cool.

While chicken is cooling mix cream cheese, Franks Red Hot and blue cheese in a medium size mixing bowl until all ingredients are mixed well and mixture is smooth.

Take a 9x14-inch glass baking pan (3-inches deep) and pour mixture into bottom and smooth it out.

Shred cooled chicken breasts by hand and distribute evenly over top of the mixture and gently pat chicken into mixture. Cover entire pan with all shredded cheddar cheese.

Bake uncovered at 350°F until cheese is completely melted and bubbling around the edges.

Eat using Tostitos scoops to scoop out the mixture. Eat while hot! ENJOY!

Submitted by: Derek

FRANK'S® is a registered trademark of The French's Food Company LLC.
This web site is not associated with The French's Food Company LLC or its affiliates.

 

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