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.