On Christmas Eve, my aunt brought over a Buffalo Chicken Dip and it was a-mazing! She told me how to make it and the ingredients needed and that she would send me the recipe. However; I know she can take a while on these things so I googled the ingredients and found a similar recipe which I made and brought to a NYE party. Again, it was a hit! This is pretty easy to do and is such a party favorite.
4 boneless skinless chicken breast halves, about 2 pounds, poached and shredded with 2 forks (my crockpot is great for this but however you want to cook them is fine)
1 – 12 ounce bottle Frank’s Hot Sauce
2 – 8 ounce packages cream cheese
1 – 16 ounce bottle of Ranch Dressing
1/2 cup celery chopped
8 ounces shredded sharp cheddar or Monterey Jack cheese or combo thereof
Preheat oven to 375 degrees. In a 13x9x2 inch baking pan, combine the shredded chicken and entire bottle of Frank’s sauce, spreading to form an even layer. In a saucepan over medium heat, combine the cream cheese and entire bottle of Ranch dressing, stirring til smooth and hot. Pour this mixture evenly over the chicken mixture. Sprinkle celery evenly over all. Bake uncovered for 20 minutes. Then, add the shredded cheese and bake for another 20 minutes uncovered or til bubbly…don’t let the top get too browned or it will be hardened. Remove and let stand for 10 minutes and serve with celery stalks or sturdy corn chip dippers. Men in particular seem to go wild over this dip.
this sounds amazing! I keep hearing about this dip and really need to try it! maybe a small batch for the boy this weekend…