Monday, February 1, 2010

Buffalo Chicken Dip


This recipe is slightly adapted from my friend Christy's blog The Girl Who Ate Everything. Make it for your Superbowl party. You won't regret it! Well...your waistline might.

Buffalo Chicken Dip

2 (10 or 12 ounce) can chunk chicken, drained

1 (8 ounce) package cream cheese, softened

1/2 cup Ranch dressing

1/2 cup Buffalo wing sauce (such as Frank's Red Hot, not to be confused with their pepper sauce. Start with less if you want and add more to your desired hotness.)

3/4 cup shredded Cheddar cheese

blue cheese crumbles (optional)

Heat chicken and Buffalo sauce in a skillet over medium heat, until heated through.
Stir in warmed up cream cheese and ranch dressing.
Cook, stirring until well blended and warm. (chicken will break up a little).
Mix in shredded cheese.
From here you are actually supposed to stick it in a 350 degree oven for 15 minutes.
Since we are always in a hurry we just sprinkle more cheddar cheese and blue cheese crumbles and microwave it until the cheese melts.
The blue cheese is a little much for some people so we usually only sprinkle it on half.
Serve with chips, and carrots and celery if you wish.

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