If you want a tantalizing appetizer for the holidays, football, basketball, birthday party or just a get together then you owe it to yourself and guests to try the Buffalo Chicken Dip recipe.
This recipe is one of my all time favorites and is a home run, out of the park, slam dunk success whenever I make it. I hope you will give it a try. This is definitely the time of year to bring this one out.
BUFFALO CHICKEN DIP
LAYERED, BAKED DIP WITH BUFFALO CHICKEN,
CREAM CHEESE, RANCH/BLEU CHEESE DIP AND, CHEESE.
SERVE WITH CHIPS AND CELERY
1 POUND BONELESS, SKINLESS CHICKEN BREASTS
8 OZ. CREAM CHEESE, SOFTENED
½ CUP RANCH OR BLEU CHEESE DRESSING (I USE BLEU)
¼ – ½ CUP FRANK’S HOT SAUCE OR FRANK’S BUFFALO WING SAUCE
8 OZ. PACKAGE SHREDDED MOZZARELLA CHEESE OR CHEDDAR CHEESE
(I USE MOZZARELLA)
BOIL CHICKEN UNTIL COOKED THROUGH
DRAIN AND SET ASIDE TO COOL
SPREAD CREAM CHEESE EVENLY OVER BOTTOM OF
9″ X 2″ BAKING DISH
SPREAD DRESSING EVENLY OVER CREAM CHEESE & SET ASIDE
SHRED CHICKEN AND MIX WITH HOT SAUCE SPREAD EVENLY
OVER DRESSING IN DISH
SPRINKLE CHEESE EVENLY OVER TOP OF CHICKEN
COVER WITH ALUMINUM FOIL AND BAKE @ 350 IN OVEN FOR
SERVE AS A HOT DIP WITH SCOOPS, CHIPS OR CELERY
If you or your guests enjoy a dish that is served warm and has a little spice with chicken and cheese then I don’t think you will be disappointed. This dish is good summer, fall, winter and, spring.
Dennis L. Page