Buffalo Chicken Dip

I made Buffalo chicken dip as my contribution for Christmas Day with the Burke’s. It was so good – spicy and creamy. I served it with crackers but I would also eat it with a veggie tray especially celery. I first saw this recipe on Ashlee’s blog but she adapted it from Frank’s website.

Buffalo Chicken Dip

2 lbs. chicken breasts

4 cups chicken stock

16 oz. cream cheese, softened
1 cup ranch salad dressing
2 cups Franks Buffalo Sauce
2 cups cheddar cheese

Heat stock in a large stockpot over medium heat.

Add chicken, poach for 12-15 minutes, or until cooked through.

Remove from stock, discard.

Place chicken in a large bowl, shred well.

Toss with hot sauce and ranch.

Spread cream cheese in the bottom of a baking dish.

Top with chicken mixture.

Top with cheddar cheese.

Bake at 350 for 20-30 minutes, until bubbly and hot.

*Note: If your chicken is a bit dry, add more hot sauce and dressing, it should be pretty wet because it will dry out a bit as it cooks*

For those of you with canned chicken you can substitute that for the chicken which would save time. This recipe can easily be halved and made in a 8x8 pan too. I should also note that I used the light cream cheese and light ranch dressing and you could not tell one bit. Next time I will try the fat free and see how that turns out. Or if you try it just leave a comment letting me know. I did not use the low fat cheddar cheese because I don’t like how that melts. But I am sure that can be a easy substitution as well.

If you love chicken wings you have to give this a try.