Guys, This wing dip is so good it will make you wanna slap your momma! I make this all the time for deer camp and parties and it is gone in minutes.
Ingredients: 2 packs of that purdue pre cooked/cut chicken 2boxes of philly cream cheese 1 16oz bag of shredded chedar cheese 1 8oz bottle of Blue Cheese dressing 1 bottle of franks Red Hot 2 bags of tostitos scoops 1 large mixing bowl 1 electric hand mixer 1 food processor or smash/shred chicken with a fork
Directions:
Pre heat oven to 400
1. In a large mixing bowl put 2 packs of cream cheese, the whole bottle of blue cheese dressing and two cups of the franks red hot sauce and let sit so that it warms up real good and softens.
2. Put HALF...meaning only 8 oz of the shredded chedar cheese into the bowl as well.
3. Shred the 2 boxes of chicken in a food processor and put into the bowl. Just hit it in the processor long enough to shred it. Don't go crazy with it.
4. Mix the chicken, cream cheese, dressing, hot sauce and half the cheddar with a hand mixer until all the lumps are out. It should look like a light orange paste when done. If it is too thick use small amounts of red hot sauce to lighten.
5. Place all of it into a casserole dish. cover it with the 2nd half of cheddar and place into the oven.
6. Bake for 40 minutes or until it is golden brown on top and bubbling in the dish.
Serve with scoops and celery sticks
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2001 HOYT MT SPORT
59#'S WITH A 30" DRAW
TRU-GLO BRIGHT SIGHT EXTREME WITH LIGHT
SURE SHOT WHISKER BISCUIT (BLACK)
4560 CARBON EXPRESS TERMINATOR ARROWS TIPPED WITH G5 Montec CS 100 grain Broadheads.
yep I pretty much use the same recipe except use 12oz of cream cheese and 8oz of Ranch dressing... Its very good...
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I made this dip for Sunday NFL.I used ranch instead ofblue cheese, and only a cup and a half of Franks Hot Sauce. My wife can't standblue cheeseand wicked hot stuff. It was still wicked hot and very very YUMMY .Still have leftovers for Monday Night Football.