LEFTOVER BUFFALO CHICKEN DIP PASTA - Dish off the Block

Name: LEFTOVER BUFFALO CHICKEN DIP PASTA - Dish off the Block
Ingredients: 2 cups leftover buffalo chicken dip; 12 ounces bowtie or other short shape pasta, cooked al dente to package directions (1 cup pasta water reserved before draining); 2 cups frozen peas, thawed; ¾ cup pepper jack cheese, shredded; 1 teaspoon salt; 1 teaspoon black pepper; ¼ cup scallions, chopped (plus more for garnish); ½ cup blue cheese or gorgonzola crumbles; 2 tablespoons Frank’s hot sauce (or sriracha sauce) as garnish

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Instructions: Heat the leftover buffalo chicken dip in the microwave (or stovetop) which will ‘loosen it up’ and make it easier to mix with the pasta. After

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Ingredients

2 cups leftover buffalo chicken dip
12 ounces bowtie or other short shape pasta, cooked al dente to package directions (1 cup pasta water reserved before draining)
2 cups frozen peas, thawed
¾ cup pepper jack cheese, shredded
1 teaspoon salt
1 teaspoon black pepper
¼ cup scallions, chopped (plus more for garnish)
½ cup blue cheese or gorgonzola crumbles
2 tablespoons Frank’s hot sauce (or sriracha sauce) as garnish