Picture from joyouslydomestic Image Credit: Angela |
Buffalo
Chicken Dip
“Something
awesome about this dip is that it can be prepped in advance, and then baked
when you're ready to serve it.” Angela
Ingredients:
1 pound (or
so) of shredded, cooked chicken (a couple of breasts work great!)
½ cup (or so)
of Frank's Red Hot Sauce
½ stick
butter, melted
8 ounces
cream cheese (at room temperature)
1 cup
Mexican-blend shredded cheese
¾ cup ranch
dressing (bottled)
Scallions or
chives, sliced (for garnish)
Tortilla or
corn chips for dipping
Preparation:
Preheat oven
to 350°F.
Combine hot
sauce and melted butter.
Combine the
hot sauce and butter mixture with the shredded chicken. (I used the breast meat
from a store-bought
rotisserie chicken.)
Set aside.
Spread the
cream cheese in an even layer in a small casserole dish or loaf pan.
Top the cream
cheese with the coated chicken.
Sprinkle on
the shredded cheese.
Drizzle the
ranch dressing over the shredded cheese.
Bake for 20 -
25 minutes or until hot and bubbly.
Garnish with
some sliced scallions or chives.
Serve with
tortilla or corn chips. I, also, serve
with some celery and carrot sticks.
Enjoy this
amazing recipe and many more when visiting joyouslydomestic
Note:
If you like the taste of blue ("bleu") cheese with buffalo chicken,
blue cheese crumbles
can be added in with the shredded cheese or sprinkled on
top before or after baking.
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