Sunday, October 5, 2014
Buffalo Chicken Dip
I absolutely adore this dip. I could eat this every day. It's warm and cheesy and ranchy and buffaloey. Enjoy!
BUFFALO CHICKEN DIP
Two 8-ounce packages cream cheese, softened
1 package Ranch dip mix
1 1/2 C cooked, shredded chicken
Buffalo wing sauce, like Frank's
1 C shredded Monterey Jack cheese
Sliced green onions for garnish, if desired
Carrot & celery sticks for dipping, if desired
NOTE: For the chicken, I just boiled a large chicken breast, cooled it and shredded it. You could also use a rotisserie chicken and shred that.
Preheat the oven to 350 degrees. Mix together the softened cream cheese and Ranch dip mix (I usually put the cream cheese in a bowl and zap it in the microwave to soften). Spread the cream cheese mixture in an 8 x 8 baking dish. Mix the chicken with as much or as little buffalo sauce as you like. I like a lot. Spread the chicken mixture over the cream cheese mixture. Sprinkle the shredded cheese over the buffalo sauce. Bake for about 10-15 minutes or until warm through and the cheese on top is melted and slightly browned. Garnish with green onions, if desired. Serve with tortilla chips, carrot & celery sticks, or even crackers.