Buffalo Chicken Dip


1 pound (or so) of shredded, cooked chicken (a couple of breasts work great!)
1/2 cup (or so) of Frank's Red Hot Sauce
1/2 stick butter, melted
8 ounces cream cheese (at room temperature)
1 cup Mexican-blend shredded cheese
3/4 cup ranch dressing (bottled)
Scallions or chives, sliced (for garnish)
Tortilla or corn chips for dipping


Preheat oven to 350 degrees.
Combine hot sauce and melted butter.  Combine the hot sauce and butter mixture with the shredded chicken.  (I used the breast meat from a store-bought rotisserie chicken.)  Set aside.
Spread the cream cheese in an even layer in a small casserole dish or loaf pan. 
Top the cream cheese with the coated chicken.
Sprinkle on the shredded cheese.
Drizzle the ranch dressing over the shredded cheese.
Bake for 20 - 25 minutes or until hot and bubbly.
Garnish with some sliced scallions or chives.
Serve with tortilla or corn chips.  I, also, serve with some celery and carrot sticks.

NOTE:  If you like the taste of blue ("bleu") cheese with buffalo chicken, blue cheese crumbles can be added in with the shredded cheese or sprinkled on top before or after baking.

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