Buffalo Chicken Dip

Roxy15

Roxy15

New member
Buffalo Chicken Dip:

4 Boneless, Skinless Chicken Breasts, Cooked & Shredded

1-(12-oz.) Bottle Frank’s Hot Sauce

2-(8-oz.) Pkgs. Cream Cheese

1/2 Cup Celery, Chopped

1-(16-oz.) Bottle Hidden Valley Ranch Dressing Or Bleu Cheese Dressing

1-(8-oz.) Pkg. Cheddar Or Jack Cheese, Grated

In a 13x9x2-in. pan, combine shredded chicken with the entire bottle of Frank’s Hot Sauce, spreading to make an even layer.

In a sauce pan, combine cream cheese and the Hidden Valley Ranch Dressing; cook over medium heat until smooth.

Pour Ranch mixture evenly over the chicken. Sprinkle with chopped celery and then the cheese.

Bake uncovered in a preheated 350 degree oven for 30-40 minutes or until bubbly. (Make sure the top of your cheese does not brow.) Let sit 10 minutes before serving.

Serve with celery or carrot sticks, Chicken In A Biscuit Crackers..or whatever you like.

 
Last edited by a moderator:
Hope this stuff is good reheated. Made a half-batch earlier to give it a try, not bad, but I won't be able to eat all that. Probably won't even need to make the other half if it's still ok tonight.

 
Last edited by a moderator:
It's just as good reheated, also not too bad cold. I tried it with tortilla chips first, and it wasn't that great. It's pretty excellent with celery and crackers.

 
Back
Top