Buffalo Chicken Dip
(from jerseyjenny’s recipe box)
Stumbled across this on the Fuge. Made it several times and its always a HUGE hit. I had to memorize the recipe because someone always asks for it after they try it.
I like to leave the veggies out and just use crackers and celery sticks on the side as the “dipping” apperatus.
Be warned, this dish is “mild” when hot. But the spiciness kicks up when it gets to room temperature.
Source: A forgotton Fugee (from RecipeThing user Violetdragonfy) (from RecipeThing user Bobbi) (from RecipeThing user Ashley)
Ingredients
- 4 boneless skinless chicken breast halves, (about 2 pounds)
- 1 - 12 ounce bottle of Frank's Hot Sauce (try to get this brand only, do NOT use Tabasco)
- 2 - 8 ounce packages cream cheese
- 1 - 16 ounce bottle of Ranch dressing
- 1/2 cup chopped celery
- 8 ounces shredded Monterey Jack or sharp Cheddar cheese or combo thereof
Directions
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Boil, drained & shredded chicken with 2 forks
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Preheat oven to 350 degrees. In a 13×9×2 inch baking pan, combine the shredded chicken meat with entire bottle of Frank’s hot sauce, spreading to form an even layer.
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In a large saucepan over medium heat, combine the cream cheese with entire bottle of Ranch dressing, stirring til smooth & hot. Pour this mixture evenly over the chicken mixture to form a 2nd layer.
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Sprinkle celery over top.
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Bake uncovered for 20 minutes, then sprinkle cheese over top and bake uncovered for another 15 or 20 minutes til hot & bubbly; you don’t want the top to get browned or it will be hard.
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Let stand 10 minutes before serving hot/warm with celery sticks and/or any sturdy dipping chip like Tostito Golds.