Recipe: Buffalo Chicken Dip

May 23, 2014 Recipes No Comments

Buffalo Chicken Dip
  • 4 boneless skinless chicken breast halves, boiled, drained and shredded with 2 forks (I use rotisserie chicken when short on time)
  • 1 (12 ounce) bottle Frank’s Hot Sauce
  • 16 ounces cream cheese
  • 1 (16 ounce) bottle Ranch dressing
  • 1/2 cup minced celery
  • 8 ounces shredded Monterey jack or sharp Cheddar cheese
  1. Preheat oven to 350 degrees
  2. In a 13 x 9 x 2-inch baking pan, combine the shredded chicken meat with entire bottle of Frank’s hot sauce, spreading to form an even layer.
  3. In a large saucepan over medium heat, combine the cream cheese with entire bottle of ranch dressing, stirring until smooth and hot. Pour evenly over the chicken mixture. Sprinkle celery over top.
  4. Bake uncovered for 20 minutes, then sprinkle cheese over top and bake uncovered for another 15 or 20 minutes until just hot and bubbly.
  5. Let stand 10 minutes before serving with celery sticks or any sturdy dipping chip.

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