Chef Terry Wallace from U.S. Hotel Tavern shares a recipe for Buffalo Chicken Dip.
Buffalo Chicken Dip
3-5 lbs. cream cheese
6-7 lbs. chicken breast
3 C shreaded cheese
3 C shredded pepper jack cheese
4 C blue cheese dressing
3 C blue cheese crumble
1 ½ cups or to taste Red Hot
Cream cheese using paddle attachment, add chicken, cheese and dressing mix in red hot bae til top I slightly browned, served with sliced breads and or pita chips, even crackers will work.
Visit U.S. Hotel Tavern at 401 S. Juniata St. in Hollidaysburg, give them a call at (814) 695-2624, or visit their for more information.