I made this buffalo chicken dip for our families to enjoy last Sunday. Bobby was such a fan that he wrote down the recipe so that Amy could make it for him again (Amy, tell Bobby that you can't read his handwriting, and that he will just have to make the dip himself). We first tasted this dip with a kick at Matt and Kerri's house. Jim immediately fell in love with it (Put buffalo sauce on anything, and Jim's in love). Thanks, Kerri, for the recipe. It's a keeper!
Recipe for: Buffalo Chicken Dip
From: Kerri
Ingredients:
2 cups cooked chicken (can be 1-3 chicken breasts depending on size or 2 cans chunk chicken (10 oz.), drained
1 (8 oz) package cream cheese, softened
1/2 cup Ranch dressing
1 cup Buffalo chicken sauce, such as Frank's Red Hot
2 cups shredded Cheddar or Monterey Jack cheese
1 bunch celery, cleaned and cut into 4 inch pieces
Crackers to serve with dip
Directions:
1. Boil chicken until tender (let cool). Then shred or chop finely.
2. In bowl mix together ranch dressing, Buffalo sauce, cheese, and shredded chicken.
3. Spread cream cheese in an 8 x 8 baking dish. Then pour chicken mixture over cream cheese evenly.
4. Bake at 375 degrees for 30 minutes or until bubbly.
5. Serve with celery and crackers.
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