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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This is a twist of the Chili No Bean dip. It is basically the same dip but with a different base than chili. It is so delicious! But beware...once you bring it somewhere, you will always be asked to bring it. Read more So make sure you enjoy making it because you will be doing so quite often! Ingredients:
1/2 lb chicken breasts (boneless, skinless) |
1/2 bottle franks red hot buffalo wing sauce |
1 pkg cream cheese (softened) |
1/2 bottle hidden valley ranch dressing |
1 c cheddar cheese |
dash lawry's garlic salt |
tostitos scoops tortilla chips for dipping |
Directions:
1. Preheat oven to 350
2. Place chicken breasts in a pot and cover with water (about an inch above the top of the chicken). Add a bit of chicken bouillon to the pot with the chicken to flavor the meat.
3. While chicken is boiling, beat cream cheese and ranch together and spread into the bottom of an 8x8 or similar size pan.
4. When chicken is opaque and firm to the touch (about 15-20 minutes), remove from water and let cook slightly before chopping.
5. Chop chicken into small dices and add buffalo sauce and stir to coat.
6. Spread chicken mixture on cheese mixture and top with cheddar cheese and sprinkle with a dash of garlic salt.
7. Bake until cheese is melted.
8. Serve with tortilla chips and enjoy!
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