1 container (3.5 oz) olive tapenade (any flavor)
2 packages (8 oz each) fat-free cream cheese, softened
1-1/2 teaspoons dried oregano leaves
1 can (14.5 oz) diced tomatoes, drained
1/2 cup chopped celery
1 cup blue cheese dressing
1/4 to 1 cup red pepper sauce, as desired
2 cups chopped deli rotisserie chicken
Pita chips or veggie dippers
GREEK BUFFALO CHICKEN DIP
- Heat oven to 350°F. Spray CORNINGWARE 1.5 QT BAKER with cooking spray.
- Spread tapenade in bottom of baking dish. In medium bowl, mix cream cheese and oregano until smooth. Stir in tomatoes, celery, blue cheese dressing and pepper sauce. Stir in chicken. Spoon mixture over tapenade.
- Bake uncovered 35 minutes or until hot. Let stand 10 minutes. Serve warm with pita chips or veggies.