Buffalo Ranch Chicken Dip #RSC |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 30 |
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Ready, Set, Cook! Hidden Valley Contest Entry. Saw many different recipes on the internet, but none had the combined ingredients that I chose. I love the flavor of a rotisserie chicken, which I thought added great flavor to the dip, and it was easy, since I purchased the cooked rotisserie chicken from my local grocery store. This is better than eating messy Buffalo Chicken Wings. This dip is great served on butter crackers, or tortilla chips. Ingredients:
1 tablespoon olive oil |
1 cup shallot, finely chopped |
1 cup celery, finely chopped |
1/2 teaspoon ground black pepper |
4 ounces cream cheese |
2/3 cup hot sauce |
1 cup hidden valley® original ranch® dressing |
1/4 cup plain greek yogurt |
1 whole rotisserie-cooked chicken, shredded |
1 cup medium cheddar, shredded |
1/2 cup gruyere cheese, shredded |
1/2 cup fresh chives, chopped |
1 cup parmesan cheese, grated |
Directions:
1. In a large skillet add the olive oil over medium heat. When the oil is heated then add in the finely chopped shallots and celery, and the ground black pepper. Saute for 5 minutes. Add the cream cheese, and cook for 3 minutes.
2. Remove the skillet from the heat, and add the hot sauce, Hidden Valley Original Ranch Dressing, plain greek yogurt, rotisserie chicken, cheddar cheese, and gruyere cheese. Mix well.
3. Pour mixture in to a greased 9X13-inch pan, and place in a preheated 350 degree F. oven for 30 minutes.
4. Remove the dish from the oven, and sprinkle with the chopped chives and parmesan cheese. Let dish sit for 10 minutes before serving.
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