Al Coleman is a physical education teacher at Pascack Valley High School. His recipe is for “The Best Buffalo Chicken Dip,” which his good friend Mike has been making for over 20 years.
“The Best Buffalo Chicken Dip”
Ingredients:
- 1 packet of chicken cutlets, boiled and shredded with a fork.
- 1/2 cup crumbled blue cheese
- 1/2 cup shredded mozzarella
- 1 block of softened Philadelphia Cream Cheese, softened
- 1/2 cup Frank’s RedHot Buffalo Sauce, plus a splash
Instructions:
- Preheat oven to 350 degrees Fahrenheit.
- Mash all the ingredients together thoroughly and transfer to a baking dish.
- Bake uncovered for 25-30 mins. Slice some bread or use Tostitos Scoops to dip in.
