Buffalo Chicken Dip Recipe


4 boneless, skinless chicken breasts, boiled and shredded (or 4 12.5-oz cans of chicken breast, shredded)
1 (12-ounce) bottle hot sauce
16 ounces cream cheese
1 (16-ounce) bottle ranch dressing
6 ounces Monterey Jack cheese, shredded (about 1½ cups)
6 ounces cheddar cheese, shredded (about 1½ cups)

  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, stir together the chicken with the bottle of hot sauce and spread in the bottom of a 3-quart baking dish.
  3. In a medium saucepan, combine the cream cheese and the ranch dressing over low heat until the cream cheese is completely melted and smooth. Pour the mixture evenly over the chicken. Sprinkle the shredded cheese over the cream cheese/ranch layer.
  4. Bake uncovered for 30 to 40 minutes, or until bubbling and browned on top. Let stand for 10 minutes before serving. Serve with celery sticks, other vegetables, tortilla chips or crackers.

  • You can substitute four (12.5-ounce) cans of cooked chicken, drained, for the chicken breasts.
  • Feel free to use whatever hot sauce and ranch dressing you’d like; I used Frank’s Red Hot and Hidden Valley Ranch.
  • If you’re a buffalo wing purist, feel free to substitute blue cheese dressing for the ranch.
  • This can be prepared a day in advance, just cover and refrigerate overnight. You may need to add 5 or 10 minutes to the baking time.

Original recipe visit: Buffalo Chicken Dip @ browneyedbaker.com

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