BUFFALO CHICKEN DIP

This is one of those good S.N.A.C. (Sunday Night After Church) recipes. If you're having a few friends over after church Sunday night or just need a quick dip to take to a fellowship, this one works great. It's pretty hardy too. Teens love it, they love anything hot! If you take this to a church fellowship, I'd put a note by it though, stating that it's spicy hot. Some of the older folks might keel over if they took a bite without knowing what it was! LOL

BUFFALO CHICKEN DIP

2 large boneless, skinless chicken breasts - chopped in chunks.
1 (8 oz) Cream cheese, softened
2/3 bottle Bleu Cheese salad dressing (not chunky)
*1 cup Frank's hot sauce (more or less depending on taste)
2 cups Monterey jack cheese, shredded


Preheat oven to 375. In medium skillet, drizzle olive oil and heat on med - high. Toss in your chicken chunks and cook about 3 - 4 minutes and then turn and cook on other side for 3 - 4 minutes. Remove from skillet. In mixing bowl, combine remaining ingredients.
Stir in cooked chicken. Place all in small casserole dish and bake at 375 for about 10 - 15 minutes, stir and return to oven to bake an additional 10 minutes. Serve with white corn tortilla chips. Time of cooking will vary according to your oven. Keep an eye on it.
*Feel free to adjust the heat of the dip by using less or more hot sauce. This amount gives it a medium heat. The cream cheese helps tone it down a bit.