Buffalo Chicken Dip
My sister-in-law brought this to a holiday party a few years ago. It's addictive, simple, and delicious! We make it for football season around here, and I also make it for parties and get-togethers. It's very popular at potlucks!
Ingredients:
Chicken breasts (boneless and skinless)--as many as you need; 4 serves about 15 people
Frank's Original Wing Sauce--hot sauce also works well
8 oz of cream cheese (for every 4 breasts)
One bottle of blue cheese dressing--ranch is also a great substitute, but get straight ranch, not flavored bacon ranch or anything--for every 4 breasts
Shredded Mozzarella or other white cheese--pepper jack is yummy, but hot!
Boil chicken until cooked completely, shred. Add bottle of wing sauce to chicken; marinade at least 1/2 hour or overnight (ideal). Simmer cream cheese and dressing over low heat until creamy. Layer chicken at the bottom of an oven safe casserole dish or bowl, coat mixture in dressing mix. Sprinkle shredded cheese over the top; bake at 375 degrees or until cheese is slightly brown around the edges.
Serve warm with tortilla chips (I like the scoop kind). Single recipe will serve 8 hungry adults or serve as an appetizer for up to 20 people. Can be stored for up to a week in the fridge--reheat before serving.
Ingredients:
Boil chicken until cooked completely, shred. Add bottle of wing sauce to chicken; marinade at least 1/2 hour or overnight (ideal). Simmer cream cheese and dressing over low heat until creamy. Layer chicken at the bottom of an oven safe casserole dish or bowl, coat mixture in dressing mix. Sprinkle shredded cheese over the top; bake at 375 degrees or until cheese is slightly brown around the edges.
Serve warm with tortilla chips (I like the scoop kind). Single recipe will serve 8 hungry adults or serve as an appetizer for up to 20 people. Can be stored for up to a week in the fridge--reheat before serving.
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