As I was looking through my recipes this past weekend, I found this dip recipe that I must have made at least four times this past summer to rave reviews. I’m resurrecting it for the Super Bowl party that we’re having later this month.
And just for the record, my little sister made it last month for a tailgate party and the partygoers tore it up – this stuff is addictive! It’s so easy to make and tastes like buffalo wings without the mess. So go ahead and make that double batch for your own Super Bowl party.
Buffalo Chicken Dip
4 boneless skinless chicken breast halves,
boiled, drained and shredded with 2 forks
1 (12 ounce) bottle Frank’s Hot Sauce
16 ounces cream cheese
1 (16 ounce) bottle Ranch dressing
1/2 cup minced celery
1-1 1/2 cups shredded three cheese blend (I used cheddar, Monterey jack, mozzarella)
Preheat oven to 350 degrees F.
In a 13 x 9 x 2-inch baking pan, combine the shredded chicken meat with entire bottle of Frank’s hot sauce, spreading to form an even layer.
In a large saucepan over medium heat, combine the cream cheese with entire bottle of Ranch dressing, stirring until smooth and hot. Pour evenly over the chicken mixture. Sprinkle celery over top. Bake uncovered for 20 minutes, then sprinkle cheese over top and bake uncovered for another 15 or 20 minutes until just hot and bubbly. Let stand 10 minutes before serving with blue corn tortilla chips, crackers, cocktail bread, and celery sticks.