This recipe for Buffalo Chicken Dip, by Jackie West, is from Camp Haven Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 Boneless Chicken Breast 8 oz Ranch Dressing 6 oz Franks Red Hot 1- 8oz pkg Cream Cheese
Boil Chicken until cooked. Shredded Chicken with fork. In separate bowl mix Ranch Dressing, Franks Red Hot, and Cream Cheese. Mix well. Pour over Chicken. Place in 8X8 pan, sprinkle Chedder Cheese over top. Bake at 350 degree until cheese bubbles. Serve with tortella chips or sliced Baggette bread
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.