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Hot Wing Dip
3 lbs. roasted chicken breast
2- 8oz packages of Philadelphia cream cheese
1 C Marie's blue cheese dressing
10 oz Texas Pete's hot sauce
1 C diced celery, sauteed
1 bag shredded sharp cheddar cheese
Roast breast filets at 325 degrees for an hour until golden brown.
Allow to cool and break chicken meat up with fingers sans fatty parts.
Mix with celery, cream cheese broken up into small chunks, blue cheese dressing and the hot sauce.
Pour into a butter-greased 9"x13" Pyrex tray mixing the ingredients thoroughly until smoothed in the tray.
Bake at 350 degrees for 20- 30 minutes.
Allow to stand for 10 minutes before serving with scoopy chips and inch long celery stalks.
2- 8oz packages of Philadelphia cream cheese
1 C Marie's blue cheese dressing
10 oz Texas Pete's hot sauce
1 C diced celery, sauteed
1 bag shredded sharp cheddar cheese
Roast breast filets at 325 degrees for an hour until golden brown.
Allow to cool and break chicken meat up with fingers sans fatty parts.
Mix with celery, cream cheese broken up into small chunks, blue cheese dressing and the hot sauce.
Pour into a butter-greased 9"x13" Pyrex tray mixing the ingredients thoroughly until smoothed in the tray.
Bake at 350 degrees for 20- 30 minutes.
Allow to stand for 10 minutes before serving with scoopy chips and inch long celery stalks.
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