Monday, January 7, 2013

Buffalo Chicken Dip

Buffalo Chicken Dip
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


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


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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