Just typing up the ingredients list of this dip is making my mouth water!
This makes a “BIG” batch and is great for a large crowd of people. Think guild meetings, Superbowl parties, New Years Eve party, etc.
It would be really easy to split the recipe and make a half batch for smaller gatherings.
(Note, pic shows a smaller batch!)
Buffalo Chicken Dip
4 boneless chicken breasts
2 - 8 oz packages of cream cheese
1- 16 oz bottle of ranch dressing
1 cup of celery, chopped
1 - 12 oz. bottle of hot sauce (yes, 12 oz. it is a big bottle!)
1 pkg. monterey jack cheese, shredded (About 2 cups --Or can use a jack/cheddar blend)
Boil chicken breast. Drain, cool and shred meat. Place shredded chicken in the bottom of a 9" X 13" casserole dish.
For ease of clean up, use a foil pan and toss when done! There won't be any left overs to worry about either---the pan will be EMPTY!
Heat both packages of cream cheese and the bottle of ranch dressing on the stove together until smooth. Pour over the chicken. Next, spread the hot sauce over the cream cheese/dressing mixture. Chop celery and place on top of the hot sauce. Finally sprinkle monterey jack cheese on top. Bake in oven preheated to 350 degrees for 30 minutes. Serve with tortilla chips.