Thursday, December 27, 2012
Buffalo Chicken Dip
I pray that you and yours enjoyed a beautiful Christmas together. Just a few more days until the celebrations of the New Year are underway, so I thought I'd offer up this hot and gooey Buffalo Chicken Dip recipe for consideration on your New Year's Eve snack table. It would, also, be perfect to sit out while watching a game on t.v. or having a movie night curled up on the couch!
I took this to the Christmas Eve party at my husband's grandmother's house this year. Everyone brings snacks to munch on while we watch on as Santa makes an appearance - much to all of the kids' delight - and the adults have a "White Elephant" gift swap.
Something awesome about this dip is that it can be prepped in advance, then baked when you're ready to serve it.
1 pound (or so) of shredded, cooked chicken (a couple of breasts work great!)
1/2 cup (or so) of Frank's Red Hot Sauce
1/2 stick butter, melted
8 ounces cream cheese (at room temperature)
1 cup Mexican-blend shredded cheese
3/4 cup ranch dressing (bottled)
Scallions or chives, sliced (for garnish)
Tortilla or corn chips for dipping
Preheat oven to 350 degrees.
Combine hot sauce and melted butter. Combine the hot sauce and butter mixture with the shredded chicken. (I used the breast meat from a store-bought rotisserie chicken.) Set aside.
Spread the cream cheese in an even layer in a small casserole dish or loaf pan.
Top the cream cheese with the coated chicken.
Sprinkle on the shredded cheese.
Drizzle the ranch dressing over the shredded cheese.
Bake for 20 - 25 minutes or until hot and bubbly.
Garnish with some sliced scallions or chives.
Serve with tortilla or corn chips. I, also, serve with some celery and carrot sticks.
NOTE: If you like the taste of blue ("bleu") cheese with buffalo chicken, blue cheese crumbles can be added in with the shredded cheese or sprinkled on top before or after baking.