Monday, December 5, 2011

Buffalo Chicken Dip

I got the recipe from Mark's cousin as part of a cookbook we received at our wedding.  The cookbook was a really nice gift as it was comprised of favorite recipes of our friends and family.

This Buffalo Chicken Dip has become a go-to appetizer of mine.  It's cheap and easy, just how I like my....appetizers.  Seriously, anyone can make it, even if you don't cook.

Buffalo Chicken Dip

1- 8 oz. cream cheese
1- 8 oz. bag of shredded cheddar cheese
2 small cans of chicken (or 1 large can)
1/2 a bottle of Frank's Red Hot Wing Sauce
Ranch Dressing, about 1/3 cup--use more if desired
1 bag of Tortilla Chips

Spread the cream cheese in a 9x13 pan.

Drain the chicken and crumble it in tiny pieces spreading over the cream cheese layer.  Pour about 6 oz. of the wing sauce over the chicken.  Drizzle ranch dressing over the sauce and then use a fork to blend the two sauces together until pink-ish in color.
Before I Blended the Sauces Together

Cover with shredded cheese and bake for 15-20 minutes at 350 degrees until cheese bubbles.

Serve with tortilla chips.

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