Buffalo Chicken Dip

I love making dips and this is a great one that I haven’t tried till just recently.    Thanks to Andy for sharing this one.    I just made this on Gameday this Sunday and it was excellent, I love buffalo wings!   It’s right up there with the cheesy bowl.


2 lbs boneless chicken breasts
12 oz Franks Red Hot Sauce (small bottle) – you can also use Extra Hot if you like spicy
2 packages of cream cheese – I used 1/3 fat or light
1 16oz ranch dressing – I used non fat
8 oz shredded cheese (1 bag) – I used cheddar and pepper jack.



1)  Heat the oven to 350 degrees

2)  Boil the chicken breasts for 15 mins to poach.   Then remove chicken and allow to cool to handle.   Then shred the chicken and place in a large casserole pan.    I use two forks then pull apart with your hands.

3)  Pour in the hot sauce into the casserole pan and mix with the chicken.

4)  In a saucepan, gently heat the cream cheese and ranch dressing until smooth.   Once done pour into the casserole pan on top of the chicken.

5)  Bake for 20 mins uncovered.   Then top with the cheese, and bake for an additional 10 minutes.   Cover with aluminum foil if the cheese is getting too brown. 


You can freeze the remaining dip for future use.


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