Buffalo Chicken Dip
Submitted by Debra Smith
When it’s football season, and you’re ready to watch the big game, or just having a house full of guest, it’s time for crowd pleasing snacks!
Buffalo Chicken Dip is one of my family’s all time favorite dips. It is super easy to make, and it is the one most requested.
This baked chicken dip is best served hot. The ranch dressing and hot sauce give this dip the traditional “Buffalo Chicken Wing” flavor.
You can also put it in the slow cooker to keep it warm (if it lasts long enough). I hope this becomes one of your family favorites as well!
1 package (8 ounces) cream cheese, softened
1 cup shredded cooked, boneless, skinless chicken breast
½ cup Buffalo wing sauce (or your favorite hot sauce)
½ cup ranch salad dressing
2 cups shredded Colby-Monterey Jack cheese
French bread baguette slices, celery sticks or corn chips (for dipping)
Preheat oven to 350 degrees. Spread cream cheese into an ungreased shallow 1 quart baking dish.
Layer the chicken, salad dressing, wing sauce (or hot sauce) and sprinkle the cheese on top.
Bake uncovered, 20 – 25 minutes, until the cheese is melted. Serve hot with baguette bread slices, celery sticks or corn chips. Enjoy!
Remember, readers, if you have a favorite recipe that you would like to share, we welcome your submissions. E-mail your recipe to us at debra@mountainmedianews.com. And don’t forget to stop by your local Price Cutter to purchase all of your cooking and baking needs.
