TZUTC: -0400
MSGID: 37122.fido-homecook@1:3634/12 2b683242
PID: Synchronet 3.18a-Linux  May 23 2020 GCC 7.5.0
TID: SBBSecho 3.11-Linux r3.173 May 23 2020 GCC 7.5.0
CHRS: UTF-8 4
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Buffalo Chicken Dip
 Categories: Poultry, Chilies, Dairy, Cheese, Vegetables
      Yield: 7 servings
 
      1 tb Unsalted butter
      2 c  Shredded, cooked chicken
    1/2 c  Buffalo-style hot sauce
    1/2 ts Fresh lemon juice
    1/4 c  Sour cream
      4 oz Cream cheese; in pieces,
           - softened
    1/2 c  Fresh shredded white Cheddar
           - cheese
    1/4 c  Crumbled blue cheese
  1 1/2 ts Fine chopped chives; to
           - taste

MMMMM--------------------------TO SERVE-------------------------------
           Celery sticks
           Carrot sticks
           Bread
           Potato chips
           Tortilla chips
 
  Set the oven @ 375ºF/190ºC.
  
  In an 8" cast-iron or ovenproof skillet, melt the butter
  over medium-high heat. Add the chicken and hot sauce and
  simmer until the sauce has thickened and reduced by
  half, 2 to 3 minutes.
  
  Turn off the heat, then stir in the lemon juice, sour
  cream and cream cheese until combined. Sprinkle the
  Cheddar cheese over the top.
  
  Bake until bubbling around the edges and the cheese has
  melted, about 10 minutes. If you’d like the top to get
  browned, run it under the broiler for a minute or two.
  
  Immediately garnish with blue cheese and chives. Serve
  with chips, bread or vegetables for dipping.
  
  By: Ali Slagle
  
  Yield: 6 to 8 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... We solved the riddle of what to do with all that extra grain: beer
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