Buffalo Chicken Dip

It was a "use up leftovers for lunch" day. I had leftover rotisserie chicken and leftover feta, so I made Buffalo Chicken Dip for spreading on crackers and eating with carrots.

 

  
 

Ingredients:

• 4 ounces cream cheese (I used 2 ounces cream cheese and 2 ounces cottage cheese)
• 1 cup loosely packed shredded chicken
• 1/4 cup Texas Pete Hot Sauce
• 2 ounces shredded cheddar (about 1/2 cup)
  
• 1 ounce feta cheese, crumbled
    
  

Instructions:

1. (If using cottage cheese, warm cream cheese and cottage cheese in microwave, blend together)
2. Stir hot sauce into warmed cream cheese
3. Stir chicken and cheddar into cream cheese
4. Sprinkle feta on top
5. Microwave for 5 minutes on 50% powe, or until bubbling
   
6. Serve with crackers and veggies
   

 

Carole's Notes:

We both liked this - it would make a nice appetizer.

The recipe is lightly adapted from https://www.countryliving.com/food-drinks/a37965122/classic-buffalo-chicken-dip-recipe/