Buffalo Chicken Dip

I ran across this website: "buffalochickendip.com". I thought...I have all these ingredients. That sounds easy & delicious. So, I figured I could make it for lunch today! Here is the original recipe/directions, then I'll tell you what I did:

Ingredients: 1 pkg. (8 ounces) cream cheese, softened
1/2 cup crumbled blue cheese or shredded mozzarella cheese (about 2 ounces)
1/2 cup blue cheese salad dressing or ranch salad dressing
2 cans (9.75 ounces each) Swanson® Premium Chunk Chicken Breast in Water, drained
1/2 cup any flavor FRANK'S® RedHot® sauce
Assorted fresh vegetables or crackers

Directions: Heat the oven to 350° F. Stir the cream cheese in a 9-inch deep dish pie plate with a fork or whisk until it's smooth. Stir in the dressing, pepper sauce and blue cheese. Stir in the chicken. Bake for 20 minutes or until the chicken mixture is hot and bubbling. Stir before serving. Serve with the vegetables and crackers for dipping.

I used 3/4 package of fat free cream cheese (all that I had left in the fridge), 1/2 cup mozzarella cheese, 2 large cans of chicken, 1/2 cup of ranch dressing, and a bit less than 1/4 cup of hot sauce (it was pretty spicy with just that).



Then I baked it for 20 minutes.



Maddie got to help me 'clean up' by eating the rest of the chicken in the can. Here she is cleaning herself...



I was very excited to use my grandma's 9-inch pie plate. This is the finished product. Wesley and I ate this with Tostito chips for lunch.


I was surprised that Wesley liked it, but we both thought it was absolutely delicious and it was super-easy and quick. Hope you enjoy...