Thursday, December 4, 2008

Crack Dip (Buffalo Chicken Dip)

This dip is sooooooo sooooooo good. We made it as an app for Thanksgiving. The recipe makes A TON, so we took the leftovers to my husband's family's house and we ended up re-heating it for a late snack while playing poker. Everyone loved it!


* 16 oz cream cheese, softened (I used reduced fat)
* 12 oz Frank's buffalo sauce
* 8 oz Ranch dressing
* 4 cups cooked, shredded chicken
* 1 cup shredded cheddar cheese (we used Mexican blend)


1. Preheat oven to 350 degrees.
2. In a medium bowl, stir together the cream cheese, dressing, and buffalo sauce until well blended. Add shredded chicken and mix well.
3. Spread into a glass baking dish. Top with cheese.
4. Bake for 25-30 minutes. (After baking, I transferred the dip into a small crockpot to keep it warm.)
5. Serve warm with tortilla chips (scoops!) and celery.
6. Devour! Remember to breathe!!


Mary Beth said...

Yummy! Need to make this soon! Would be great for a work pitch-in :)

Joelen said...

It's been ages since I made this dip... but I like using blue cheese for extra tang :)