Donna Kennelly from Lincroft sent us this great version of a buffalo wing dip. I enjoy Buffalo wings, nice and spicy, so to put all that in a dip is great.Donna says that you can also turn this into an entrée.

The first time that Donna tried this was at a friend’s Halloween party. She asked her friend for the recipe and soon Donna was off and running. She’s changed things up a few times since getting the original recipe. One of the unique aspects I love about cooking is that making any dish better often happens by trial and error.

I can’t tell you how many times I said, “Hey that’s missing something” or “I should have left something out.”. Make the recipe your own. Donna did and we’re thrilled that she sent it in. Thanks, Donna.

You will need:

2 pounds of chicken tenders or thin chicken cutlets

1⁄2 cup of Frank’s hot sauce (I use enough for a spicy taste but just add more or less depending on your heat factor)

8 oz. cream cheese, softened

1⁄2 small bottle Ranch dressing

1⁄2 small bottle blue cheese

1 cup extra sharp shredded cheddar cheese

How to put it together:

Pre-heat oven to 350 degrees. In a large sauté pan brown chicken tenders until cooked. Then shred cooked tenders. (Can be put in the blender a couple of pieces at a time to shred.)

Mix together all the other ingredients except shredded cheese. Add mixture to shredded chicken and mix together. Put in an oven-safe baking dish and sprinkle shredded cheese on top. Bake in the oven at 350 degrees for about 30 minutes or until bubbly hot.

Enjoy with tortilla chips or crackers.