The Boston Handmade team held a materials swap this past week. It was a great time, Kristin brought fabric (Understatement) Amy & Betsy brought jewelry display & beads, Jessica had an old printer, patterns, there was paper from Dawn, fur from Jennifer, all great stuff!

It was pretty cool to see folks get reinvigorated and interested in something you had no idea what you were going to do with...ever.
Having something new to you can be as inspirational as anything else...I had a great time and didn't actually come home with any MORE than I came with...
We also had snacks! I prepared buffalo chicken dip & was asked for the recipe.
Buffalo Chicken Dip
This basic recipe was shared with me by a co-worker, who received it from a friend...
I did some experimentation with it and found that this is a very flexible recipe - you can alter to suit what you have on hand, your tastes, or your diet. A full recipe makes enough for a large gathering - use a 9x13 baking pan (like for brownies); I often only make up 1/2 if there is other food planned or a smaller group. This is also de-lish as left overs in sandwiches hot or cold.
3lbs chicken - breasts, thighs, whole is OK too - you want 3 lb of meat
2 packages cream cheese - lowfat versions work OK
12 oz bottle Franks Red Hot Sauce
8 - 12 oz dressing - ranch, blue cheese, french - lowfat version work OK here too - if you don't have dressing, it's OK to substitute 1/2 c mayo & 1/2 c ketchup, splash of Worcestershire.
8 - 16 oz shredded cheese - motzerella, cheddar, mexican style mix, Monterey jack, etc. - you guessed it, low fat/sodium versions tasted just fine.
small amount of oil for pan for cooking chicken
Optional: garlic powder, red pepper flakes, white pepper, cayenne pepper, Tabasco, etc - just depends upon the audience & tolerance for Zesty foods!
Preheat oven to 350, bake time is about 45 minutes for full pan.
1. If whole, bake chicken as normal/directions suggest. De-bone and chop up meat. If parts: Cook chicken in a fry pan with a little oil & shred or chop into small pieces. Place chicken in baking dish & sprinkle with any or all of the optional ingredients.
2. In large bowl, mush or otherwise mix together the cream cheese and hot sauce. It should be smooth, but small lumps will cook out just fine.
3. Add and mix in your dressing of choice. More dressing, more mushy, less heat. Ranch dressing makes a dip slightly sweet - blue cheese is tangier - and french is more neutral to the over all taste, but my favorite.
4. Mix shredded cheese into cream cheese sauce, reserve some for decorating the top. (If you use more dressing you might want to use more cheese; less dressing less cheese....) I like a mix of Monterey jack and mozzarella cheeses.
5. Mix chicken and sauce together.
5. Bake until bubbly and edges are turning golden, or cover & refrigerate/freeze until ready to bake.
Serve with bagel chips, pita, or pita chips, matzos, corn chips are OK too. A side of celery, carrots & blue cheese dressing completes the dish.
Chicken image is from a real product! I hope to see them on Etsy soon!