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APPETIZER
DIPS AND SPREADS:
Buffalo Chicken Dip
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Buffalo
Chicken Dip |
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2
lbs |
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boneless skinless chicken breasts,
boiled, drained and shredded with two
forks |
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12
ounce |
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bottle of Frank's or Crystal's brand hot
sauce (do not use tabasco) |
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Two
8-ounce |
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packages cream cheese |
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16
ounce |
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bottle of Ranch or Blue Cheese dressing |
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½
cup |
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chopped celery |
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8
ounces |
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shredded Monterey Jack cheese or Sharp
Cheddar cheese (or a combo of both) |
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celery sticks and chips, for dipping |
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1 |
Preheat oven
to 350°F. Spray 13x9-inch baking dish with
cooking spray. |
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2 |
In the pan,
combine chicken with hot sauce- spreading to
form an even layer. |
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3 |
In a large
saucepan over medium heat, combine cream cheese
with dressing, stirring until smooth and hot.
Pour this mixture evenly over chicken layer in
pan. Sprinkle celery over the top. |
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4 |
Bake,
uncovered, for 20 minutes. Then sprinkle cheese
on top and bake for an additional 15 to 20
minutes until hot and bubbly. Watch closely...
you don't want the top to brown or it will
harden. |
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5 |
Let stand 10
minutes before serving hot/warm with celery
sticks and/or any sturdy dipping chip like
Tostito Golds. |
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Recipe Source |
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CLBB |
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PRINT this Recipe
RATE this Recipe
Ratings:
***Hey,
This One's a Keeper!- would
make it again.
"I'm from K C Mo. and I really
love anything made with chicken. This is definitely a keeper"
-Kansas City, MO
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