Dinner with Marketside buffalo style chicken dip with blue cheese, buffalo style chicken
Photograph the shelf it sits on and tonight's recipe is written around everything that is there.
On the label
ROTISSERIE CHICKEN BREAST (CHICKEN BREAST, CHICKEN BROTH, SALT, NATURAL FLAVOR, CITRIC ACID), CAYENNE PEPPER SAUCE (CAYENNE RED PEPPERS, VINEGAR, WATER, SALT, GARLIC POWDER), CREAM CHEESE (PASTEURIZED CULTURED MILK, CREAM, SALT, XANTHAN GUM, CAROB BEAN GUM, GUAR GUM), BLUE CHEESE DRESSING (MAYONNAISE [SOYBEAN OIL, CORN SYRUP, WATER, EGG YOLKS, DISTILLED VINEGAR, SALT, SPICE, CITRIC ACID, CALCIUM DISODIUM EDTA {PRESERVATIVE}], BLUE CHEESE [MILK, CHEESE CULTURES, SALT, ENZYMES, PENICILLIUM ROQUEFORTI], WATER, BUTTERMILK [CULTURED PASTEURIZED PART-SKIM MILK, NONFAT MILK, SALT], SOUR CREAM [CULTURED PASTEURIZED MILK, CREAM, NONFAT MILK, GELATIN], DISTILLED VINEGAR, MALTODEXTRIN, CULTURED DEXTROSE, SODIUM BENZOATE [PRESERVATIVE], POTASSIUM SORBATE [PRESERVATIVE], SODIUM DIACETATE, SALT, LEMON JUICE CONCENTRATE, XANTHAN GUM, DEHYDRATED GARLIC, LYSOZYME, NISIN PREPARATION), MAYONNAISE (SOYBEAN OIL, CORN SYRUP, WATER, EGG YOLKS, DISTILLED VINEGAR, SALT, SPICE, CITRIC ACID, CALCIUM DISODIUM EDTA [PRESERVATIVE]), SOUR CREAM (CULTURED MILK, CREAM, NONFAT MILK, GELATIN), JALAPENO PEPPERS (JALAPENO PEPPERS, SALT, ACETIC ACID, CALCIUM CHLORIDE), MOZZARELLA CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES, NATAMYCIN [MOLD INHIBITOR]), BLUE CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES, NATAMYCIN [MOLD INHIBITOR]), MODIFIED CORN STARCH, XANTHAN GUM, CAYENNE PEPPER.
Marketside, dips & salsa, serving 30 g, package 12 oz/340 g. Ingredients as printed on the label.
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Cooks as chicken, blue cheese, dip. Half of it left? Use up the chicken.