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   PID: Synchronet 3.18a-Linux  May 23 2020 GCC 7.5.0   
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   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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