Bonnie's Buffalo Chicken Dip
- Ready In:
- 1hr
- Ingredients:
- 6
- Serves:
-
6-8
ingredients
- 4 boneless chicken breasts, boiled, drained & shredded with two forks
- 1 (12 ounce) bottle of original Frank's red hot sauce (do not use Tabasco)
- 2 (8 ounce) packages cream cheese
- 1 (16 ounce) bottle ranch dressing
- 1⁄2 cup chopped celery
- 8 ounces shredded monterey jack cheese
directions
- Preheat oven to 350 degrees. Combine shredded chicken and Frank's Hot Sauce and spread in the bottom of a 13" x 9" pan.
- In a large saucepan over medium heat, combine cream cheese and ranch dressing, stirring until smooth and hot. Pour this mixture over chicken forming a second layer.
- Sprinkle celery on top.
- Bake uncovered for 20 minutes, then sprinkle cheese on top and bake another 15-20 minutes until hot & bubbly (do not let it get browned or it will be hard).
- Let stand 10 minutes. Serve with celery sticks and tortilla chips.
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Reviews
-
This is a great dip! I drained 2 12.5 oz. cans of chunk chicken, added the Frank's hot sauce and let it sit for 30 minutes after mixing well. I omitted the celery and topped the cream cheese/ranch mixture with 2 cups of cheese. This was a huge hit at our Cinco de Mayo potluck at school! Thanks for sharing this great recipe, BerrySweet!
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