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)

Chocolate Mint Icebox Pie

Chocolate Mint Icebox Pie

aka Grasshopper Pie

This is the summer of icebox pies

My first attempt was last month when

I featured my

Peanut Butter/Chocolate Icebox Pie

My friends asked if I could make a

Chocolate Mint Icebox Pie

So...

I pinterested

&

googled...

& 

The Pioneer Woman didn't let me down

This is her Grasshopper Pie recipe

I made one slight modification

I folded in Nestle chocolate chunks

It requires the freezer to set

When I transported it to my friend's house,

she didn't have room in her freezer

So, it got a little mushy by the time we ate dinner and served dessert

They all loved it anyway

Next time, I'm going to try it with cream cheese to see if I can get it to set properly in the fridge vs freezer

Next icebox pie test kitchen recipe - Lemon Cream Pie

Fischer & Wieser's Pomegranate & Mango Chipotle Sauce

This stuff is DELICIOUS!

Pour over cream cheese and serve with crackers.