Buffalo Dip

  • lillie’s Q Original Kettle Chips, 1ea

  • cream cheese, 1150 grams

  • cooked chicken (fine chop), 1125 grams

  • sour cream, 375 grams

  • blue cheese, 125 grams

  • lillie’s q Buffalo sauce, 500 grams

  • monterey jack cheese (grated), 250 grams

  • heavy cream, 250 grams

  • worcestershire, 12.5 grams

  • lillie’s q Q-Rub, 10 grams

  • chopped chives, as needed

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  1. let cream cheese come to room temp to soften

  2. mix all ingredients together (except the chips) thoroughly in a mixing bowl

  3. place in a serving dish and refrigerate for 1 hour. *If making the day before, pull out dip a couple of hours before serving so it isn’t stiff

  4. top with chopped chives

  5. serve with lillie’s q Original Kettle Chips