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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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HOT WINGS DIP

From: Carol Beck, Calcutta
Primary category: Appetizers

From the cookbook: C is for Cheese   


Ingredients:
boullion cube
3 or 4 chicken breasts
3/4 cup hot pepper sauce - such as Franks
2 - 8 ounce packages of cream cheese
1/2 cup blue cheese dressing
1/2 cup ranch dressing
2 cups shredded cheddar cheese
bunch of celery
Directions:
Boil the chicken in water flavored with the boullion cube until cooked through. Shred chicken.
Saute shredded chicken in hot sauce until heated. Add cubed cream cheese, dressings and 1
1/2 cups of the shredded cheese. Place in an 8 x 8" pan and bake at 350 degrees for 20
minutes or until hot and bubbly. Sprinkle the remaining cheddar cheese on top and put back in

the oven until the cheese is melted. Clean and cut celery into 2" pieces for dipping.

ingredients(s): cream cheese, chicken breast, cheddar cheese, celery, boullion cube, blue cheese dressing, ranch dressing, hot sauce,

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HOT WINGS DIP - NOTES

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HOT WINGS DIP - REVIEWS

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