Happy Friday! I’m spending the day today trying to wrap up all the loose ends before we leave for San Diego tomorrow morning. I am so excited for our trip! It’s going to be a long drive (ten hours) but we have some fun stops planned along the way and I’m hoping we’ll all get through it okay. We’ve got movies loaded on the iPad for the girls, a big bag of (mostly healthy) snacks, and a bag of art supplies and small toys. Wish us luck!
Today is also my eleventh anniversary! Geoff and I are never very good at planning anything, and we almost never buy each other anniversary presents, but we sent each other texts to say “Love you!” this morning, so that counts for something, right? 🙂 In honor of Geoff, I’m sharing one of his favorite foods today… buffalo chicken dip! This dip is soooo good! It’s spicy and creamy and cheesy, and is one of my favorite appetizers! My favorite way to eat it is with fresh celery sticks, but Geoff loves it with crackers. Either way, it’s delicious!
Buffalo Chicken Dip
adapted from Frank’s Red Hot
8 ounces cream cheese, softened (I used neufchâtel)
1/2 cup buffalo sauce
1/2 cup bleu cheese dressing
2 cups shredded cooked chicken (I used rotisserie chicken)
1/2 cup shredded cheddar cheese
Preheat oven to 350. Combine all ingredients in a medium bowl, then scoop into a baking dish. Bake 20 minutes or until cooked through. Serve with fresh vegetables and crackers for dipping.