Thursday, October 3, 2013

buffalo chicken dip

This is my FAVORITE party snack. So much so, that I make it for dinner occasionally. It's just so good. Creamy and spicy, salty and savory- anything buffalo is good for me.
You can grill the chicken, bake the chicken, use canned chicken, whatever you want. I boil the chicken in this version.
Once the chicken is cooled enough to handle, chop it up into small pieces and lay them on the bottom of an oven pan.
Now, in a sauce pan, melt together a large bottom of ranch dressing, a bottle of hot sauce and a package of cream cheese.
Pour that mixture over the chicken and into the oven it goes.
Remember, basically everything is already hot and cooked through, you are just melding everything by popping it into the oven. 20 minutes later, the chicken is even more tender, the sauce is nice and hot and bubbly and it's almost ready to be done. See all the grease on top? Just skim it off with a spoon or like I do, get it off with a turkey baster. You won't be able to get it all, but try your best. In any case, you'll be making this fairly often.
Buffalo Chicken Dip
1 8 oz package cream cheese, softened
1 16 oz container ranch dressing (I use Hidden Valley)
1 12 oz container hot sauce (I use Frank's)
2 large cooked chicken breast, chopped

Preheat oven to 350 degrees. Place cooked and chopped chicken on the bottom of a 9x13 baking dish. In a sauce pan, melt together cream cheese, ranch dressing and hot sauce until cream cheese is completely melted and everything is hot. Pour this mixture over the chicken in the baking dish and put it in the preheated oven. Cook for 20 minutes or until hot and bubbly. Skim off any excess grease and serve with tortilla chips. Enjoy!