Thursday, November 6, 2008

Buffalo Chicken Dip

  • 1/2 cup shredded cooked chicken (you can use 1 can of chicken)
  • 1 Pkg of Cream Cheese
  • 1/2 C Ranch Dressing (can sub homemade, or in a pinch could use mayo thinned w/ a little milk to dressing consistency)
  • 1/4 to 1/2 C Hot Sauce (I usually use a scant 1/2 cup)
  • 1/2 C Shredded Cheddar Cheese (or more. . . )
  1. Soften Cream Cheese to room temperature.
  2. Preheat oven to 350
  3. Mix Cream Cheese, Hot Sauce and Ranch Dressing.
  4. Spread into a greased/sprayed pan
  5. Layer chicken on top of cream cheese mixture.
  6. Sprinkle with shredded cheese.
  7. Bake for 30 minutes**.
  8. Serve with something pretty firm for dipping-tortillas, "frito" style scoops, crackers, celery sticks. The dip is thick and will break your typical potato chip.

**Note: Some people prefer to cook about 15 min, then put the shredded cheese on and finish the last 15 minutes. It's up to you.

Found On: Frugal Upstate


KaitCav said...

Hi Beth! I always make Buffalo Chicken Dip with Swanson Chicken. I think using canned chicken makes this dip so much better because it improves the consistency of the dip and makes it faster to make! Swason Chicken is made with only white meat chicken breast (I know because I work for them!).