Buffalo Chicken Dip
1 tablespoon vegetable oil
1/2 cup chopped onion
3 cans (12.5 oz) cooked chicken
1 bottle (12 oz) Buffalo wing sauce (I used Frank's)
2 packages (8 oz) cream cheese, softened (light version is fine)
1/2 cup ranch or blue cheese dressing
1 cup finely chopped celery
1 pkg. (2 cups) shredded Mexican cheese blend
In a medium saucepan, heat oil and add onion. Cook until soft, 3 to 5 minutes. Stir in the chicken, Buffalo wing sauce, cream cheese, dressing and celery.
Lightly spray a 9 x 13 baking pan with cooking spray. Spoon mixture into pan. Sprinkle with Mexican cheese and bake at 350 degrees for 25 to 30 minutes, or until dip is bubbling and cheese is melted.
Serve with chips or crackers.
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