Thursday, February 28, 2013

Buffalo Chicken Dip

Buffalo Chicken Dip is one of our family’s favorite special treats for a holiday or get-together. It’s great for potlucks, and you can be sure there won’t be any to take home! One of my sisters first brought it to a family Christmas party, and it’s become a Christmas Eve tradition for us now.

Since we have no buffaloes around here, we'll just use chicken. ;) Let's get cooking!

First, boil the chicken breasts. When they are cool enough for you to handle, place them in a 9X13” baking dish and shred apart with a fork. Coat evenly with the red hot sauce.

While the chicken was cooling, you should have been making the sauce for on top. But I didn’t tell you that, so now I will! ;) In a medium saucepan, melt the cream cheese and ranch dressing together until smooth and well mixed.

Poor the cream cheese/ranch dressing mixture over the shredded chicken in the baking dish and smooth out till even.

Sprinkle the cheddar cheese on top, and then the minced celery.

Bake at 350° for about 40 minutes, until slightly browned at the edges and bubbly.

Serve with tortilla chips. You’ll want a spoon, too! It is SO good! ~TMMF

Buffalo Chicken Dip

4 chicken breast halves
1 12 oz. bottle Frank’s hot sauce
     (you’ll need about 1 c. or to taste)
2 8 oz. packages cream cheese
1 16 oz. bottle ranch dressing
2 c. sharp cheddar cheese
¼ c. minced celery

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