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Thursday, October 06, 2011

Anna’s Buffalo Chicken Dip!


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.

YUM!!

6 comments:

Janet O. said...

Oh, I can feel the calories packing on just thinking about it! Thank you for posting this. It will come in handy during the holidays, when calories don't count!

Michele said...

Sounds delicious. I make a version without the celery, but the celery makes it almost healthy! ;) I'm trying this recipe next time.

qltmom9 said...

I'll make one without the hot sauce for the little ones and one with extra hot sauce for the big boys. THANKS!

Lucy

stitchinpenny said...

It sounds great, but I would have to try Blue cheese dressing instead of ranch since that is the flavor i prefer with my wings.

Pat said...

OMG, this is our family's very favorite app. Of course you might as well just paste a block of that cream cheese to each hip, but it's worth it. My daughter buys the chicken breasts when they are on sale, then cooks up a ton of them (saving the broth, of course). She sheds it up & then divides it into freezer baggies in dip-sized portions. That way she's got the makings of a batch always at hand.

Some tips: if you don't want to shred the chicken, you can put it in a food processor and zap it a few times. Then add your softened cream cheese. Different texture, but the taste is the same. It's also less tricky to eact because you don't have random chunks of chicken falling off your chips. I thought bleu cheese dressing would be good too, but somehow the ranch dressing is better. Not sure why. I did find a bacon ranch dressing, and that was pretty darned good. Everything is better with bacon. God, I love this stuff!

Jodi B. said...

Bonnie,
Thanks for sharing the recipe. I am planning a casual get together and I will make this and let you know how it goes. I am picturing grown men fighting to get to the dip!
Jodi B