Buffalo Chicken Dip
We don’t need to work too hard to sell this one. Everything you need to know is in the title: Buffalo. Chicken. Dip. It’s how you become the star of the next football party. You’re welcome.
Ingredients
3 large boneless, skinless chicken breasts or a shredded rotisserie chicken
8 oz cream cheese(cubed)
1 cup ranch dressing
1 cup Crystal Hot Sauce
1 tsp freshly ground black pepper
1 tsp garlic powder
½ cup green onion(chopped)
1 ½ cups cheddar cheese(shredded and divided)
Directions
1
Bring a large pot of water to a boil over high heat. Add the chicken breasts and return to a boil. Remove from heat and cover. Allow your chicken to poach for around 25 minutes. Remove from the pot when done. Allow to rest until the chicken is cool enough to shred.
2
Preheat your oven to 350°F and spray a 9x9-inch baking pan with non-stick cooking spray.
3
Add the cream cheese cubes, ranch dressing, Crystal Hot Sauce, black pepper, and garlic powder to a medium-size saucepan over medium-low heat Whisk until the cream cheese dissolves in the ranch and hot sauce. Remove from heat.
4
Add the shredded chicken, green onion, 1 cup of the mozzarella and one cup of the cheddar cheese. Mix well. Transfer mixture to your prepared baking pan and top with remaining mozzarella and cheddar.
5
Bake until your cheese has melted and the sides are starting to bubble (approximately 20-30 minutes.) Then turn to BROIL and allow to cook for an additional 2-3 minutes. Remove from oven with top is golden brown.
6
Serve with tortilla chips, crackers and veggie sticks.