Cheesy Buffalo Chicken Dip

I don't have a picture to share with this recipe because it disappeared so quickly when I served it at my little fella's birthday party last week. I believe I'd better double the recipe next time! I intend to make it again ASAP (as in tomorrow!) and I might add a picture to this post later. But I thought some of you would want to make it this weekend as you host friends and family. It is kind of a big weekend for food and football. Or so I'm told anyway. I'll use any excuse to make and serve food. Especially when it means I can make this dip!

Cheesy Buffalo Chicken Dip

 1 pound of boneless skinless chicken breast
 1-1/2 cup  red hot sauce (approximately 12 oz bottle)
 8 oz cream cheese
 1 cup Mexican cheese blend (or your favorite blue cheese or gorgonzola)
 3/4 - 1 cup cup Ranch dressing.
Bake or poach the chicken breasts. Shred the cooked chicken.
In a bowl, combine shredded chicken with the hot sauce and set aside.
Spread 8oz block of cream cheese into the bottom of casserole dish.
Top with buffalo chicken.
Sprinkle on the cheese.
Drizzle some Ranch dressing, to taste.   
Bake at 350 degrees for approximately 25 minutes, until dip is melted and bubbling.
Serve with tortilla or pita chips and/or vegetables for dipping.

I used two large chicken breasts. I baked them in the oven and then used my Kitchenaid with the paddle attachment to shred them. So easy! Of course two forks will do the trick as well, just not as fast. 
Use your favorite brand of hot sauce. I just grabbed whatever the store brand was at Aldi but I'm sure Franks Red Hot sauce would taste great as well.
Season the chicken with as much or as little hot sauce as your crowd can handle. 
Same goes with the Ranch dressing. I have some Ranch haters in my house but they didn't complain a bit about this dip. 


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