To me, dip just screams “party food!” It’s like queso, bean dip, fruit dip, etc. It’s snack-y, not a real meal, somewhat like an appetizer. There was no party when I made it last night only some chicken that I needed to do something with. Last night was also a fend for yourself dinner kind of night. Chris had had a late lunch so he wasn’t hungry, the girls each wanted their own thing, and I opted for an apple and cereal. But again, there was chicken that needed to be used. Chris had to go into work early and since he works with a bunch of guys, I knew I could whip this up, have just a bit, and then send the rest off with him and he would return to me in the morning, a cleared out dish.
- 1 1/2 lb. boneless, skinless chicken breasts, boiled & shredded
- 2 8oz. blocks of cream cheese, softened
- 3/4 cup buffalo sauce
- 1 cup blue cheese dressing
- 1 2/3 cups shredded Monterey Jack cheese
- Freshly ground black pepper
Preheat the oven to 375 degrees.
Mix together the cream cheese and buffalo sauce until smooth. Blend in the blue cheese dressing. Season the shredded chicken with freshly ground black pepper. I used about 20 cranks on the grinder. Add chicken to the mixture, stir well. Add about half to 3/4 of the Monterey Jack cheese to the mix and stir to incorporate.
Bake in a casserole dish for 30 minutes. Remove from the oven, top with remaining cheese, and return to the oven for an additional 5-10 minutes until the cheese melts.
Serve with tortilla chips, celery, carrots, cauliflower or broccoli.