dimanche 6 mars 2016

Buffalo Chicken Dip










Ingredients:

1 pound (or so) of shredded, cooked chicken (a couple of breasts work great!)
1/2 cup (or so) of Frank's Red Hot Sauce
1/2 stick butter, melted
8 ounces cream cheese (at room temperature)
1 cup Mexican-blend shredded cheese
3/4 cup ranch dressing (bottled)
Scallions or chives, sliced (for garnish)
Tortilla or corn chips for dipping

Directions:

Preheat oven to 350 degrees.
Combine hot sauce and melted butter.  Combine the hot sauce and butter mixture with the shredded chicken.  (I used the breast meat from a store-bought rotisserie chicken.)  Set aside.
Spread the cream cheese in an even layer in a small casserole dish or loaf pan. 
Top the cream cheese with the coated chicken.
Sprinkle on the shredded cheese.
Drizzle the ranch dressing over the shredded cheese.
Bake for 20 - 25 minutes or until hot and bubbly.



Garnish with some sliced scallions or chives.
Serve with tortilla or corn chips.  I, also, serve with some celery and carrot sticks.

NOTE:  If you like the taste of blue ("bleu") cheese with buffalo chicken, blue cheese crumbles can be added in with the shredded cheese or sprinkled on top before or after baking.


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