Roxy15 Posted December 15, 2011 Share Posted December 15, 2011 Buffalo Chicken Dip: 4 Boneless, Skinless Chicken Breasts, Cooked & Shredded 1-(12-oz.) Bottle Frank’s Hot Sauce 2-(8-oz.) Pkgs. Cream Cheese 1/2 Cup Celery, Chopped 1-(16-oz.) Bottle Hidden Valley Ranch Dressing Or Bleu Cheese Dressing 1-(8-oz.) Pkg. Cheddar Or Jack Cheese, Grated In a 13x9x2-in. pan, combine shredded chicken with the entire bottle of Frank’s Hot Sauce, spreading to make an even layer. In a sauce pan, combine cream cheese and the Hidden Valley Ranch Dressing; cook over medium heat until smooth. Pour Ranch mixture evenly over the chicken. Sprinkle with chopped celery and then the cheese. Bake uncovered in a preheated 350 degree oven for 30-40 minutes or until bubbly. (Make sure the top of your cheese does not brow.) Let sit 10 minutes before serving. Serve with celery or carrot sticks, Chicken In A Biscuit Crackers..or whatever you like. 1 Quote Link to comment
The Dude Posted February 5, 2012 Share Posted February 5, 2012 Hope this stuff is good reheated. Made a half-batch earlier to give it a try, not bad, but I won't be able to eat all that. Probably won't even need to make the other half if it's still ok tonight. Quote Link to comment
Roxy15 Posted February 7, 2012 Author Share Posted February 7, 2012 i hope it was eatable:) I haven't made this dip..just sounded good. Quote Link to comment
The Dude Posted February 10, 2012 Share Posted February 10, 2012 It's just as good reheated, also not too bad cold. I tried it with tortilla chips first, and it wasn't that great. It's pretty excellent with celery and crackers. Quote Link to comment
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