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Thursday, February 7, 2008

Buffalo Chicken Dip

This is an appetizer that my friend Pam made during one of our SEC football gatherings. I couldn't stop eating it!
  • 4 boneless, skinless chicken breasts
  • 1 - 12 oz. bottle Frank's Hot Sauce
  • 2 - 8 oz. pkgs. cream cheese
  • 1 - 16 oz. bottle blue cheese or ranch salad dressing
  • 8 oz. shredded sharp cheddar, Monterey Jack or combination

Boil chicken until done. Let cool and then shred. Preheat oven to 350 degrees. In a 13 x 9 pan, combine shredded chicken with hot sauce and spread even. In a large saucepan combine the cream cheese and the salad dressing and heat over medium until smooth and hot. Pour the mixture evenly over the chicken. Bake uncoverd for 20 minutes, then sprinkle the shredded cheese over the tope and bake uncovered for another 10 minutes. Serve with tortilla chips and celery sticks.

TIP: This would also be a great filler for burritos!

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