Thursday, August 26, 2010
Buffalo Chicken Dip
This is a mighty important recipe to have in your arsenal. I've never met a person who didn't like it and it's so quick and easy! It's my husband's favorite dip and a must have for football season.
2 - 10oz cans chicken breast (I think the one I buy is 10oz, they come in 2 sizes and you want to get the larger one), drained
3/4 - 1 1/4 c. Hot Sauce (like Frank's Red Hot, not Tabasco!), you can adjust according to your taste preferences
2 - 8oz blocks cream cheese, leave them on the counter to soften up
1/2 c. Ranch Dressing
1 c. Shredded Cheese (I suggest Cheddar or Colby-Monterey Jack)
In a sauce pan over Medium heat combine drained chicken and hot sauce. Allow these to heat and stir to break up the chunks of chicken.
Add both blocks of cream cheese and allow to melt, stirring occasionally.
Add the ranch dressing and cheese and stir until combined and the cheese is melted.
I usually serve it in my Dipmaster (small CrockPot) - except klutzy me happened to drop it and break it Sunday afternoon... it works fine served in a bowl too - with tortilla chips, but other dippers could be crackers, bread, carrots, or celery sticks!