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Buffalo Chicken Dip Recipe

4.5 stars - based on 2 votes
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This recipe for Buffalo Chicken Dip is from The Duke Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 - Boneless skinless chicken breast halves, about 2 pounds, boiled and shredded
1 - 12 ounce bottle Frank's Hot Sauce (try NOT to substitute....Crystal is okay to use but do NOT use Tabasco!)
2 - 8 ounce packages cream cheese, softened
1 - 16 ounce bottle Ranch dressing (or 16 oz homemade)
1/2 cup celery diced rather small
8 - Ounces shredded sharp cheddar cheese or Monterey Jack cheese or both
Directions:
Directions:
Preheat oven to 375 degrees. In a 13x9x2 inch baking pan, combine the cooked, shredded chicken meat with the entire bottle of Frank's, spreading to form an even layer. In a saucepan over medium heat, combine cream cheese and entire bottle of Ranch dressing, stirring till hot and smooth. Pour this mixture evenly over chicken mixture. Sprinkle with chopped celery. Bake uncovered for 20 minutes. Then add the shredded cheese and bake uncovered for another 20 minutes or till bubbly; do not over bake or the cheese topping will get browned and hardened! Remove from oven and let stand 10 minutes. Serve with celery pieces or with any sturdy dipping chip like Fritos or Tostitos scoops.

 

 

 

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