We had this at our Superbowl party. Everyone said it was was fabulous.
BUFFALO CHICKEN DIP
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- 1 pound(s) boneless skinless chicken breast
- 1 bottle(s) Franks Red Hot sauce (12 oz. or 1.5 cups)
- 8 ounce(s) container of cream cheese
- 1 cup(s) Mexican cheese blend (or your favorite blue cheese or gorgonzola)
- 1 cup(s) Ranch dressing
- 1 bag(s) tortilla chips and/or veggies for dipping
- 1.Poach about 1 pound of boneless skinless chicken breast in chicken stock and water.
- 2. Using 2 forks, gently thread chicken into small chunks. You can also shred your chicken in your (Kitchenaide) stand mixer using the flat, paddle beater.
- 3. In a bowl, combine shredded chicken with Franks Red Hot sauce, to taste. My family likes it spicy, so I use lots!
- 4. Let the chicken soak in the hot sauce until ready to use.
- 5. Spread one 8 oz container of cream cheese into the bottom of an un-greased baking pan or casserole dish.
- 6. Top with buffalo chicken...
- 7. Sprinkle on some cheese. I like a mexican cheese blend, but you can also use blue cheese or gorgonzola.
- 8. Finish it off by drizzling on some Ranch dressing.
- 9. Bake at 350 degrees for 20-25 minutes, until dip is melted and bubbling.
- 10. Serve with chips and veggies for dipping!
This recipe is a personal recipe added by ca1allicat and has not been tested or endorsed by MyRecipes.
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BUFFALO CHICKEN DIP Recipe at a Glance
- COURSE: Appetizers