• Tedd Long

Meg's Buffalo Chicken Dip

From Meg Long.

Put this out for snacks and its gone in minutes.

Ingredients

2 large chicken breasts (cooked - then shredded)

8 oz. cream cheese (softened)

8 oz. ranch dressing (I use ready-made Hidden Valley)

8 oz. buffalo wing sauce (I use Frank's Red Hot)

1½ cup shredded cheddar cheese


Instructions

Mix the shredded chicken and Frank's Red Hot buffalo wing sauce in a large bowl. Mix the cream cheese and dressing together and add to chicken. Then add cheddar cheese. Put in baking dish and bake at 350 degrees for 30 minutes or until bubbly on top. Serve with crackers, tortilla chips, Frito's and/or celery


You can bake, grill, poach the chicken - whatever you prefer. I use the food processor to shred up the chicken but you can do it by hand and have larger pieces of chicken if you like.

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