Buffalo Chicken Dip

4 Jan

This is a hot chicken dip recipe, modified from the one that I got from my sister-in-law Karen. It’s AWESOME with celery sticks, tortilla chips, or triangles of flatbread.

– 3 cups shredded cooked chicken (I like to get a rotisserie chicken from the grocery store)
– 1/2 to 1 cup Frank’s buffalo wing sauce or other hot sauce of choice (depending on how spicy you want it)
– 1/2 to 1 cup ranch salad dressing (depending on how “wet” you want it)
– 1/2 cup finely chopped celery
– 1 block cream cheese (8 oz)

– 1 cup shredded cheddar cheese

Preheat oven to 400 degrees.

In a medium saucepan over medium heat, melt the cream cheese until smooth (about 2 minutes). Mix in remaining ingredients (except shredded cheddar) and spread evenly into a casserole dish sprayed with non-stick cooking spray. Bake for 20 minutes or until hot and bubbly. Top with shredded cheese, and bake 5 more minutes, until cheese is melted. Serve hot.

5 Responses to “Buffalo Chicken Dip”

  1. Jen December 31, 2010 at 8:35 am #

    I made this for my potluck last night. IT WAS SO TASTY!!! Highly recommend. Easy to make as well!

Trackbacks and Pingbacks

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