Cheesy Buffalo Chicken Dip |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Although there were several Buffalo Chicken Dip recipes on 'Zaar, there wasn't one exactly like mine... so I figured I'd add one more! Really great dip to bring to a party... always a crowd pleaser. Ingredients:
5 boneless skinless chicken breasts |
1 (16 ounce) bottle hot sauce (franks, footy's, etc.) |
1 (16 ounce) bottle blue cheese or 1 (16 ounce) bottle ranch dressing |
2 (8 ounce) packages cream cheese |
2 cups shredded cheddar cheese (or more if you really love cheese) |
Directions:
1. Place chicken breasts in boiling water on the stove for 30-35 minutes. Then take them and shred them. (Here's a great trick for shredding chicken while it's hot if you have a heavy duty mixer such as a Kitchenaid - place the hot chicken breasts in the mixer with the paddle attachment. Mix on medium low until all of the chicken is nicely shredded. Voila!).
2. Place the shredded chicken in a large baking dish. Then pour the entire bottle of hot sauce on top of the chicken.
3. In a separate saucepan place both packages of cream cheese and blue cheese/ranch dressing on medium heat and mix until smooth consistency. (I prefer blue cheese!).
4. Once it has become a sauce, pour it on top of the chicken, spreading it evenly. Then spread the shredded cheese on top of the chicken.
5. Place in a 350 degree oven for 40 to 45 minutes.
6. Serve with tortilla chips and celery.
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