Two & A Knife

With football season here its time to start rolling out some appetizers often. I love appetizers because I love variety and small plates. If I’m testing and sampling out a new recipe, during a football game is the perfect time. Most people are two things, hungry and less fussy about food during this as long as there is some. So I like to make platter and let people have at. Now issues usually arise when everyone scarfed everything down with no feedback to give. But I generally take a empty as a good sign. So If you want to make a show stopping yet also delicious dip this ones for you. Surprisingly, I had all the ingredients on hand for this one. Even leftover chicken from the night before works well for this dish. Try it out for the next game and let me know what you think.

Ingredients

• 8oz cream cheese, softened
• 2 Chicken Breast
• 1tsp salt
• 1tsp oregano
• 1tsp black pepper
• 1tsp olive oil
• 1/2c sour cream
• 1/4c heavy cream
• 1tsp dill, dried
• 3 green onions, sliced
• 1tsp salt
• 1tsp black pepper
• 3/4c Hot buffalo sauce
• 1c mozzarella cheese, shredded
• 1c cheddar cheese, shredded

Directions

• Coat chicken with olive oil and one teaspoon of the following salt, pepper, and oregano.
• Roast chicken at 400 for 20 minutes. Till easily shreds with fork.
• In a bowl combine cream cheese, sour cream, buffalo sauce and heavy cream. Mix till combined. Fold in shredded chicken, 1/2c of cheeses, tsp salt and pepper, dill, and green onions.
• Top with rest of cheese. Bake for 350 for 15 minutes. Broil on high for one minute till bubbly.