Frank's Buffalo Chicken Dip
Category: dips; cheeseballs
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Serves/Makes: 12
Ready in: 30-60 minutes
- 4 boneless skinless chicken breast halves, boiled, drained, and shredded with 2 forks
- 1 bottle (12 ounce size) Frank's Louisiana hot sauce
- 2 packages (8 ounce size) cream cheese
- 1 bottle (16 ounce size) ranch salad dressing
- 1/2 cup celery, chopped
- 8 ounces shredded sharp cheddar or Monterey Jack cheese
Preheat oven to 350 degrees F. In a 13x9x2 inch baking pan, mix together the shredded cooked chicken meat and entire bottle of hot sauce, spreading to form an even layer. In a saucepan over medium heat, combine cream cheese and entire bottle of Ranch dressing, stirring til hot and smooth. Pour this mixture evenly over the chicken mixture to form a second layer. Sprinkle with chopped celery and bake uncovered for 20 minutes, then sprinkle on cheese and bake for another 15 - 20 minutes til bubbly. Serve hot or at room temp with celery sticks and/or any sturdy chip.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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