- 2lb boneless chicken breast
- 1 12oz bottle Frank's Red Hot Sauce
- 1 16oz bottle ranch dressing
- 2 8oz blocks of cream cheese
- 8oz shredded cheddar cheese
- Your favorite tortilla chips for dipping (something that won't break too easy)
Saturday, January 28, 2012
'The Stuff' - Buffalo Chicken Dip
Preheat oven to 350 degrees.
Boil the chicken until cooked through, then shred. For a heartier dip, shred with a fork. For something looser, I use the shredder on my KitchenAid to do a fine shred. To this chicken add the bottle of Frank's. Mix well and put in the bottom of a 13x9 (or similar size) pan.
Combine the bottle of ranch dressing and cream cheese in a saucepan. Heat and stir until well combined. Add this white sauce to the top of the chicken layer.
Bake for 20 minutes.
Add a layer of shredded cheddar cheese and back for an additional 15-20 minutes. Let stand for about 10-15 minutes before serving (if you can).
We find that the fork shredded version required very hearty chips, something along the lines of Tostitos Gold, Where the finely shredded version works with just about any chips.
This has some kick that you can adjust depending on which buffalo sauce you use. So try your favorite and enjoy!