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!

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.