Buffalo Chicken Dip
Buffalo Chicken Dip
This is our middle daughter’s favorite food…I seriously think she would eat it for Breakfast, Lunch and Dinner EVERY day of her life if others didn’t step in and insist on some variety in her diet 😉
It really IS delicious, though! Our family doesn’t just eat it as an appetizer or hors d’oeuvres, but as a meal with fresh bread/rolls and a big salad 🙂 A definite 5-Stars in this household!
- 4-6 Large Boneless, Skinless Chicken Breasts (about 3 lbs.; boiled and shredded)
- 1 1/4 Cup Hot Sauce (I use Sweet Baby Ray’s Buffalo Wing Sauce because it’s Gluten Free and SO yummy!)
- 2 Cups Ranch Dressing (I make my own using Hidden Valley Ranch Powder, but store-bought in the bottle is just fine ;))
- 2 Blocks Cream Cheese ((16 oz) I use full fat Philadelphia Cream Cheese)
- 3 Cups Shredded Cheddar Cheese (You can also use half Cheddar and half Monterey Jack)
- Preheat oven to 350 degrees.
- In a 9″ x 13″ (or 4 quart) baking dish dish, mix together the Chicken, the Hot Sauce and 1 1/2 Cups Shredded Cheese until thoroughly blended; Spread out evenly in the pan and set aside.
- In a medium saucepan, heat the Ranch Dressing and the Cream Cheese over Low heat until the Cream Cheese has completely melted and the mixture is smooth. Pour this mixture evenly over the Chicken mixture in the baking dish.
- Top with the remaining Shredded Cheese.
- Bake uncovered for approximately 30-35 minutes, or until edges are bubbly and the top is lightly brown.
- Serve with your favorite chips, pita chips, bread, etc. Enjoy 🙂
