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Buffalo Chicken Dip


8 ounce package Philadelphia Brand Cream Cheese at room temperature
½ cup bleu cheese salad dressing (your favorite brand)
½ cup Frank's Red Hot Sauce
½ cup crumbled bleu cheese
2 cooked boneless, skinless chicken breasts, shredded*
½ cup Durkee’s French Fried Onion Rings

Preheat oven to 350 degrees. Spray a medium size baking dish with non-stick cooking spray.
In medium bowl, stir cream cheese until smooth. Add salad dressing, hot sauce, cheese and chicken, stir until well blended.

Sprinkle onion rings evenly over top of dip. 
Bake 20 minutes or until dip is bubbly and top is light golden brown.
Serve warm with celery sticks and crostini.
*Poach chicken breasts in enough water to cover, for 15 minutes. Allow to cool enough to shred with fingers or forks.
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