1 1/2 pounds (3 cups) prepared Slow-Cooker Pulled Buffalo Chicken
8 ounces cream cheese, softened
½ cup blue cheese dressing (see our recipe here, or use a good jarred dressing such as Marie’s or Marzetti’s)
2 ounces crumbled blue cheese
3 tablespoons Frank’s RedHot sauce, divided
½ cup shredded Monterey Jack cheese
½ cup shredded Fontina cheese
Preheat oven to 375 degrees.
Pour into an appropriately-sized casserole dish (ours was 9″ round and 1 1/2″ deep), and top with shredded Fontina cheese. Drizzle last tablespoon of Frank’s RedHot sauce over top and bake for 25-30 minutes or until hot and bubbly.
Serve with tortilla chips and celery sticks – or just eat with a spoon.
Note: Nutritional information below does NOT include the chips that you might eat with this dip.
Keywords: Buffalo Chicken Dip