Friday, August 3, 2012

Buffalo Chicken Dip

I was going through some of my old pictures and realized that I never posted this recipe!

It is a party favorite, as a matter of fact I am not allowed to go to Jess & Eric’s house for a football party without it!
3-4 skinless chicken breasts
4 8 oz. packages of cream cheese
2 cups ranch dressing
1/2 cup wing sauce
3 cups shredded cheddar cheese
Texas Pete to taste 


  1. Boil chicken breasts until cooked through. Cool them until they are cool enough for you to peel the chicken off the bone (or use boneless). 
  2. Shred the chicken (I used a wisk and chopped at it). Should make between 2 & 3 cups. 
  3. One the chicken is shredded put in a large skillet with the hot sauce until heated. 
  4. Stir in the cream cheese & ranch dressing. Cook until blended & warm. 
  5. Mix in 1/2 of the shredded cheese. 
  6. Put in a casserole dish & sprinkle other 1/2 of the shredded cheese on top. 
  7. Bake for 30-35 minutes at 325* until hot & bubbly! 

Serve with crackers, chips, or celery!

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