Buffalo Chicken and Blue Cheese Dip

I don't have a very good track record of writing posts in a timely fashion, but this recipe comes just in time for Superbowl Sunday, and it's definitely a melted-cheese loving, greasy-food eating crowd pleaser. This recipe comes from a friend of my mom's. It gets eaten so fast that I don't yet have a picture of it fully baked.

Buffalo Chicken Dip

Ingredients

12oz chunky blue cheese dressing (Marie's is recommended, but I can't find it anywhere, so I use Ken's)
8oz cream cheese
3/4 cup Frank's Buffalo Wing Sauce (regular Buffalo, not hot sauce)
6 chicken cutlets
8oz Colby Jack cheese, shredded
Fresh blue cheese, crumbled (optional)
1 large bags of Scoops (or any kind of chip will do)

1. Preheat oven to 350 degrees. In a large saute pan, cover the chicken cutlets with just enough water to cover them and cook on medium heat until the chicken is cooked through. Let the chicken cool, then shred it and mix it with the buffalo sauce.

2. In a glass 8x8 pan, spread the cream cheese. Spread the blue cheese dressing over the cream cheese and crumble any fresh blue cheese on top.

3. Spread the buffalo chicken over top of the cheese layers, and top with shredded Colby Jack. Bake for 30 minutes.