Thursday, February 26, 2015

Chicken Buffalo Dip

Shredded Chicken with Frank's Red Hot Buffalo Wing Sauce

Cream Cheese/Ranch layer

2 – 8 oz package cream cheese
1 – 16 oz Hidden Valley Buttermilk Ranch
4  - chicken breasts, cooked and shredded (or 2 rotisserie chickens)
1  - 12 oz  bottle Franks Red Hot Buffalo Wing Sauce
4-5 stalks celery (optional)
2 cups Monterey jack cheese – grated

Preheat oven 350 degrees
In a sauce pan, melt the cream cheese, ranch dressing ( and celery if using) – stir constantly so it doesn’t burn
In a 13x9 baking dish, mix the shredded chicken with the entire bottle of Franks Hot Sauce  - this will be the bottom layer
Pour the cream cheese /ranch mixture over the chicken
Top with Monterey jack cheese – I sometimes add the cheese towards the end so it doesn’t burn or you can cover with foil.
Bake for 40-45 minutes. 
Serve with chips or veggies..
(You can also just mix all this up in a crock pot too -  I haven’t done it, but know people have)

Cinnamon + Sugar Brioche Toast