Friday, September 11, 2009

Buffalo Chicken Dip

There were over 250 links to dips on her blog!
I want to try this one!
Buffalo Chicken Dip
2 (10 ounce) cans chunk chicken, drained
2 (8 ounce) packages cream cheese, softened
1 cup Ranch dressing3/4 cup pepper sauce, such as Franks® Red Hot®
1 1/2 cups shredded Cheddar cheese

Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a 9x 13 casserole dish. Cook on 350 for 25 minutes or until hot and bubbly. Top with remaining cheese immediately after removing from oven. Serve with celery sticks and crackers.

Changes:
Used a rotisserie chicken instead of canned chicken
Used 1/2 c. Ranch and 1/2 c. Blue Cheese dressing (instead of 1 c. Ranch)
Did not use all the shredded cheese it calls for. It really doesn't need any at all.
Used the entire bottle of wing sauce

I'll let you know how it goes...

3 comments:

Mrs. S said...

I've made a dip very similar to this before. It's very yummy.

S.P.T. said...

I've had this one before...it's soooo good!

steph said...

Hey, I just made this at work. Uh huh, I'm a rock star! :)