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Buffalo Chicken Dip Recipe

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This recipe for Buffalo Chicken Dip, by , is from Jessie's World Cookbook, 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!
Contributor:  
Contributor:  
Carol Marteney
Category:
Category:
Ingredients:  
Ingredients:  
1.25 pounds shredded chicken breast
8 ounces Ranch Dressing
8 ounces Cream Cheese
4-5 ounces Franks buffalo sauce
Shredded cheddar
Tortilla or corn chips for dipping
Directions:
Directions:
Boil the chicken. cut the chicken breasts in half before dropping them into a pot of boiling water. Depending on the size of the chicken breasts, this can take 12-14 minutes or so–just cook the chicken until it’s no longer pink in the middle. Transfer it to a plate to cool.

Combined the ranch dressing, cream cheese, and Franks buffalo sauce in a bowl.

Melt the sauce in the microwave on a VERY low heat, stirring frequently.

Shred the chicken using two forks. One to hold the chicken in place, and the other to shred the chicken a part.

Once shredded, toss the chicken into a baking dish (or crockpot) and pour the melted sauce over top. Stir to combine then top with shredded cheese:

At this point you have two options–bake in the oven at 350 degrees for about 20 minutes OR you can also just put the lid on the crock pot and set it to medium heat.
Personal Notes:
Personal Notes:
Freezes well to be re-warmed later.

In addition to dipping with corn chips, it's also good over salad.

 

 

 

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