Chicken Buffalo Dip

 

 

 

Shredded Chicken with Frank's Red Hot Buffalo Wing Sauce

Cream Cheese/Ranch layer

INGREDIENTS

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

DIRECTIONS

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)