Chef Terry: Buffalo Chicken Dip

Central PA Live

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 website for more information.

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