Buffalo Chicken Dip... the perfect dip. It's great for football games, office parties, or just nights spent in with the family. Pair it with corn chips or your favorite vege - it's sure to be a crowd pleaser! And... it's totally naturally gluten-free.
What you'll need:
- 2 Organic Chicken Breasts - Cooked [I boil mine for about 20 mins from being frozen]
- 2 cups Sargento Shredded Sharp Cheddar Cheese [do not use Kraft...]
- 1 8oz block Philadelphia Cream Cheese
- 1 cup Ken's Ranch Dressing
- 3/4 cup Frank's Red Hot Sauce
- 9x13 baking dish
What to do:
- Preheat oven to 350*
- Finely shred your cooked chicken breasts and place in mixer. [I boil mine and put them in the mixer and this makes the perfect shred! Using 2 forks to shred works well too.]
- Add the cream cheese and blend together.
- Then add the shredded cheese, ranch dressing, and hot sauce. Mix.
- Add to the 9x13 baking dish - cook at 350* for about 20 mins.
- Pair with your favorite chips and enjoy!
With love,
mel
1 comment:
I’m not sure using a mixer was the way to mix up this dip. What a mess! I ended up mixing with a spoon. But the taste was great!
Post a Comment