Laun/Pruett Recipe Collection
Buffalo Chicken Dip

1 jar of Marie's Low-Fat Blue Cheese Dressing
1 12-oz bottle of Frank's Louisiana Hot Sauce
12 oz. shredded Monterrey Jack Cheese
1 package, softened, Low-Fat Philly Cream Cheese

2 whole boneless chicken breasts, cooked and shredded or diced. (It's best to saute this in a non-stick skillet with little or no oil/butter and drain it)

Combine all ingredients in a baking dish and bake at 350 degrees for about
30 minutes, until it's hot and bubbly. Serve with Tostitos "Scoops" tortilla chips.

The low-fat ingredients will keep the oil that rises to the top of the dip to a minimum.

Recipe Contributed by Jack Fitzgeorge (From Jeff's Survivor Pool)