Buffalo Chicken Dip

  • Yield 16 servings


4 medium boneless skinless chicken breasts
12 fluid ounces hot sauce
16 ounces cream cheese
16 ounces ranch salad dressing
1/2 cup Celery
8 ounces sharp cheddar or Monterey Jack cheese


Preheat oven to 350 degrees. In a 13x9x2 inch baking pan, mix together the shredded cooked chicken meat and entire bottle of hot sauce, spreading to form an even layer.

In a saucepan over medium heat, combine
cream cheese and entire bottle of Ranch dressing, stirring til hot and smooth. Pour this mixture evenly over the chicken mixture to form a second layer. Sprinkle with chopped celery and bake uncovered for 20 minutes, then sprinkle on cheese and bake for another 15 – 20 minutes til bubbly.

Serve hot or at room temp with celery sticks and/or any sturdy chip.



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