Monday, February 24, 2020 is National Tortilla Chip Day! To celebrate I made my friend Mary Ann’s fabulous Buffalo Chicken Dip. As much as I love the thin and crispy Restaurant Style tortilla chips, I serve this dip with a hearty tortilla chip so the chips don’t break when we dive into this creamy, cheesy dip.

Buffalo Chicken Dip

2 – 10 ounce cans chicken breast

12 ounce bottle Frank’s Hot Sauce

2 – 8 ounce packages cream cheese

16 ounces blue cheese dressing

8 ounces shredded sharp cheddar cheese

Preheat oven to 350 degrees Fahrenheit.

Place chicken breast, hot sauce, cream cheese and blue cheese dressing in a mixing bowl. Stir to combine all ingredients. Place in a 9 inch x 13 inch baking dish and bake for 20 minutes in a 350 degree Fahrenheit oven.

Top with cheddar cheese and bake an additional 10 minutes. Serve warm with tortilla chips.

@franksredhot #hotsauce #buffalochickendip #nationaltortillachipday

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