Buffalo Chicken Dip
4 boneless skinless chicken breast halves,
boiled, drained and shredded with 2 forks
1 (12 ounce) bottle Frank's Hot Sauce
16 ounces cream cheese
1 (16 ounce) bottle Ranch dressing
1/2 cup minced celery
8 ounces shredded Monterey jack or sharp Cheddar cheese
Preheat oven to 350 degrees F.
In a 13 x 9 x 2-inch baking pan, combine the shredded chicken meat with entire bottle of Frank's hot sauce, spreading to form an even layer.
In a large saucepan over medium heat, combine the cream cheese with entire bottle of Ranch dressing, stirring until smooth and hot. Pour evenly over the chicken mixture. Sprinkle celery over top. Bake uncovered for 20 minutes, then sprinkle cheese over top and bake uncovered for another 15 or 20 minutes until just hot and bubbly. Let stand 10 minutes before serving with celery sticks or any sturdy dipping chip.
|Appetizers Recipe Recipe Information|
|Average Visitor Rating:||4.67 (Out of 5)|
|Number of ratings:||3|
|Last updated:||0000-00-00 00:00:00|
Reviewed by Jerry B., 2009-12-22 Wonderful and easy. I received many positive comments; and I know the recipe by heart.
Reviewed by Crystal, 2009-09-19 This is the best dip ever. I love appetizers and snack food and am known to always bring the "good stuff" to parties...but seriously, this is better than anything i've ever made combined. My husband who never gets excited about food (it's sad!) actually moaned a little when he tasted it!
A new staple in our household!!!!!!!