Wednesdays Unplugged - Hot Buffalo Chicken Dip

"Scratch a dog and you'll find a permanent job." ~ Franklin P. Jones

NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes...and love getting recipes you would like to share!

Love this photo of our granddaughter and Wickett... love the twinkle in her eyes, reminds me of my grandmother who she was named after. I can see why our son chose it for his new Facebook cover photo! When I saw her today after being up at the lake for a week I learned she had been asking when they can go to the 'cabinet' again... makes me smile.

RECIPE OF THE WEEK

With the Super Bowl this weekend, this seems like the right time to share this recipe for Buffalo chicken dip from Food Network Magazine. They said it almost unseated spinach-artichoke dip as the most searched for appetizer dip last Super Bowl. I fixed it a few weeks ago and understand why... it was super yummy as well as super easy.

HOT BUFFALO CHICKEN DIP

• 4 ounces softened cream cheese
• 1/2 cup sour cream
• 1/2 cup Frank's RedHot sauce
• 2 cupps shredded rotisserie chicken
• Celery seeds (I used Beau Monde seasoning)
• Chopped scallions
• Shredded cheddar
• Crumbled blue cheese

Mix together cream cheese, sour cream and RedHot sauce, then fold in chicken. Spread in a small baking dish, sprinkle with celery seeds, chopped scallions and shredded cheddar and bake at 425 degrees F about 20 minutes, until bubbly. Top with crumbled blue cheese. Serve with celery and carrot sticks and crackers.

Sharlene Hensrud, RE/MAX Results - Email - Minneapolis Realtor Who Cooks