This dip was well and truly the hit of our recent Block Party, which was in fact no surprise as at every neighbourhood gathering, Tony’s food is the first to go. We will hopefully bring you more of his specialties – brushetta that takes your tastebuds straight to Italy and back and a fab sangria.
Ingredients:
1 large cooked rotisserie chicken
1 8oz block of cream cheese (room temperature)
1 12oz bottle of Frank’s Red Hot, Buffalo Style Wing Sauce
2 cups (16oz) Ranch dressing
3 cups Shredded Mexican cheese (or mozarella cheese)
2 bags corn tortilla chips
Directions:
First pick the meat from the rotisserie chicken. Pull the meat apart with your hands or run through with a knife to make shredded or small cubed pieces. In a large mixing bowl combine the chicken and the softened cream cheese and ranch dressing; mix thoroughly. Next add 8-12oz of Buffalo Wing Sauce depending on the desired spice level. Mix all the ingredients making sure they are evenly distributed throughout.
Preheat the oven. Pour the mixture into a 9″x 13” cake pan, top with 3 cups of Mexican cheese and bake at 350 degrees until the cheese has melted and slightly bowned. Serve with Corn Tortilla Chips.
