Sunday, August 8, 2010

Buffalo Chicken Dip

My friend Lisa sent me this recipe in 2004.

4 boneless skinless chicken breasts, cooked and shredded
2 cups Franks Red Hot sauce
1 cup ranch dressing
1 cup celery finely chopped
2 (8oz) packages cream cheese
2 cups Monterey jack cheese

Poach chicken and shred.
Heat in large skillet with red hot sauce until hot.
Mix cream cheese, celery, and ranch dressing with a mixer until creamy.
Stir into chicken in skillet until hot and creamy.
Pour into a 13” x 9" glass baking dish.
Sprinkle with Monterey jack cheese and bake at 350 °F for 30 minutes.

Eat with Tostitos bite size chips.

No comments:

Post a Comment