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Buffalo Chicken Dip Recipe

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This recipe for Buffalo Chicken Dip, by , is from Maughan Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Robyn Briggs


1 lb. boneless skinless chicken breast
1 (12 oz.) bottle Frank's Red Hot Sauce
1 (8 oz.) package cream cheese
1 c. Mexican cheese blend or your favorite blue cheese or gorgonzola
1 c. ranch dressing
1 bag tortilla chips

1. Poach 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 stand mixer using the flat, paddle beater.
3. In a bowl, combine shredded chicken with Frank's Red Hot sauce, to taste.
4. Let the chicken soak in the hot sauce until ready to use.
5. Spread cream cheese into the bottom of an ungreased baking pan or casserole dish.
6. Top with buffalo chicken.
7. Sprinkle on some cheese.
8. Finish it off by drizzling some ranch dressing on top.
9. Bake at 350 for 20-25 minutes, until dip is melted and bubbling.

Serve with chips and veggies for dipping.

Personal Notes:
Personal Notes:
Great for your annual Super Bowl Party.




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