Many people enjoyed our Buffalo Chicken Dip that we made for Siobhán’s Baptism party yesterday. A few people asked me how we made it, so here are the instructions:
Ingredients
- 1 package (a bit over 1 pound) thin skinless chicken breast
- 2 (8 ounce) packages cream cheese, softened (we use Philadelphia brand)
- 1 cup Ranch dressing (we use Ken’s Steakhouse brand)
- 3/4 cup pepper sauce (we use Frank’s Red Hot brand)
- 2 cups shredded Cheddar cheese
Steps
- Heat chicken in a skillet over medium heat, until heated through, just about 2 minutes on each side. Don’t overcook. Cut into small bite sized pieces
- Heat hot sauce, cream cheese and ranch dressing in a saucepan over medium heat. Cook, stirring until well blended and warm. Mix in chicken and half of the shredded cheese.
- Transfer mixture into a baking dish. Sprinkle the remaining cheese over top, and bake at 350 for 20-30 minutes, or until cheese is hot and bubbly
- Serve with Tostitos Scoops Tortilla Chips and enjoy!
I saw your recipe for Buffalo Chicken Dip and have to say that it is one we’ve found to be extremely popular this fall! I find using canned chicken makes the process a whole lot easier. I don’t have to cook and shred my own chicken so it saves tons of time! I recommend the Swanson Chicken brand because I work with the company so I know that it’s 100% white breast meat and low fat. We get compliments all the time on our version of the dip. I also use blue cheese for that authentic buffalo wings and blue cheese sauce taste!
Here’s my recipe:
1 pkg. (8 oz.) cream cheese, softened
2 cans (9.75 oz each) Swanson Premium Chunk Chicken Breast, drained
½ cup Frank’s RedHot Sauce
½ cup blue cheese salad dressing
½ cup crumbled blue cheese
Assorted fresh vegetables and/or crackers
1. Spread cream cheese in deep baking dish until smooth. Stir in remaining ingredients.
2. Bake at 350°F. for 20 min. until hot and bubbling. Stir. Serve with vegetables and crackers.
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